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Preheat the oven to 250° F. In a bowl, mix chickpeas with 1 1/2 teaspoons olive oil, then add the salt, za'atar, black pepper, lemon juice, and zest. Bake for 10 to 15 minutes. Set aside. Pour the canola oil into a deep-sided pan and heat it to 350° F. Fry the shallots until red and crunchy, then transfer them to a paper towel to drain. Heat 1 teaspoon olive oil in a saute pan over high heat. Add in the garlic, stir, then add the carrot, fennel, and red cabbage. Cook for 5 minutes. Remove pan from the heat and add the roasted chickpeas, mint, raisins, and maple syrup. Mix well. Add feta cheese, if desired. Taste and add more vinegar, lemon, or salt if needed. Garnish with fried shallots.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Thyme, sumac, sesame blend — manakish, hummus, eggs
Large oval cocotte — whole leg of lamb, big batch braises