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Preheat the oven to 200°C fan and line a baking tray with baking paper.
Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.
Add the Za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake / air fry for 20 minutes, or until crispy.
Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a bullet blender into a smooth green paste.
Add more water if needed to help it blend properly.
Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of Za’atar and the lemon zest.
Finish with the chopped parsley and pea shoots, if using.