Crispy Chickpea Salad

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For the Chickpeas:

1 15-ounce can chickpeas

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the Croutons:

2 pita bread rounds, torn

2 tablespoons unsalted butter, melted 

Kosher salt

For the Dressing:

1/4 cup tahini

Squeeze of fresh lemon juice

Kosher salt and freshly ground pepper

For the Salad:

8 cups fresh spinach or other greens

2 cups grape tomatoes, quartered

1/2 English cucumber, sliced

1/2 red onion, chopped

3 radishes, thinly sliced

1/4 cup fresh mint, chopped

1 cup crumbled feta cheese (about 4 ounces) 

2 teaspoons za'atar seasoning