Slice the aubergines and line on a large baking tray. Sprinkle with salt. Allow to sweat for 15 min. Pat dry with paper towel.
Drizzle generously with olive oil and roast in the oven on 220 C until crispy on the edges.
Allow to cool.
Assemble the baked aubergines in a serving dish. Sprinkle with 2 Tbsp Za’atar.
Boil the canned chickpeas in 2 glasses of water until cooked through. Drain.
In a small bowl, whisk together the ingredients for the vinaigrette. Drizzle 2 tbsp over the aubergines and pour the remaining over the chickpeas and mix.
Allow the chickpeas to cool.
In a mixing bowl, combine the diced tomatoes, cucumbers, cooled chickpeas, red onions, parsley and dill.
Add the chickpea salad to the serving dish with the Za’atar spiced aubergines.