INGREDIENTS
1 tsp
fennel seeds
1 tsp
coriander seeds
2 tbsp
olive oil
1
shallot, thinly sliced
1 tsp
za'atar
2 cups
chickpeas, cooked
1/2
preserved lemon peel, minced
1/2 cup
chopped parsley
1/4 cup
chopped cilantro
1 tbsp
lemon juice
1/4 cup
crumbled feta