Crunchy Za'atar Chickpeas with Lemony Kale Chips and Sunflower Seed Spread

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons za'atar seasoning
• 1 bunch kale, washed and torn into pieces
• 1 teaspoon lemon zest
• 1 cup sunflower seeds, soaked in water for 2 hours and drained
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 cup water
• 1 teaspoon salt

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Pat the chickpeas dry with a paper towel and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with za'atar seasoning. Toss to coat evenly.
3. 03
   Bake the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
4. 04
   In a separate bowl, massage the kale with the remaining tablespoon of olive oil, lemon zest, and a pinch of salt until the leaves are evenly coated.
5. 05
   Spread the kale in a single layer on a second baking sheet and bake for 10-12 minutes until crispy, checking frequently to prevent burning.
6. 06
   In a blender, combine the soaked sunflower seeds, garlic, lemon juice, water, and salt. Blend until smooth and creamy, adding more water if needed to reach desired consistency.
7. 07
   Serve the za'atar chickpeas and lemony kale chips with the sunflower seed spread on the side for dipping.