Boil the chickpeas until completely soft. Drain the excess water.
While the chickpeas are still warm, add 2 tablespoon each of lemon juice, olive oil and za'atar. Add in 1/4 teaspoon salt and give a good mix.
Allow to cool completely.
Combine the za'atar spiced chickpeas, chopped tomato, chopped cucumber, parsley, olives and pomegranate arils.
Now add 1 teaspoon each of lemon juice, olive oil, and za'tar. Toss and adjust salt.
Throw some crumbled feta cheese and pomegranate seeds on top, then finish off with a light sprinkle of chopped fresh parsley, sumac, sesame seeds etc.
Serve immediately with crispy pita chips.