Crispy Chickpea & Pomegranate Fattoush with Tahini-Lemon Dressing

Ingredients

• 2 cans (15 oz each) Cooked chickpeas (canned, drained and rinsed), pat dry with paper towels
• 6 tbsp Extra virgin olive oil, divided
• 2 pieces Whole wheat pita bread, cut into triangles
• 1 tbsp Sumac, for pita chips
• 1 tsp Sea salt, divided
• 0.5 tsp Black pepper, divided
• 0.5 tsp Cumin
• 0.5 tsp Paprika
• 3 tbsp Tahini, pure sesame paste
• 3 tbsp Fresh lemon juice
• 2 cloves Garlic cloves, minced
• 2 tbsp Warm water, for dressing
• 6 cups Mixed greens (arugula, romaine, endive), packed