Pour about 6 cups of water into a large, heavy pot.

Dissolve the salt, add the chickpeas and cover. Let sit overnight. Skip these steps if using canned beans.

The next day, drain the chickpeas and return them to the pot, adding fresh water to cover the beans.

Set the pot over medium-high heat and bring to a boil. Cook until tender and creamy, about 1 hour.

When the beans are cooked, preheat the oven to 350 degrees.

Drain the beans and spread them on a sheet pan in a single layer.

Cook until golden brown, about 40 minutes. Gently shake the pan occasionally for more even cooking.

Drizzle the olive oil over the peas and shake or stir until they are fairly evenly coated.

Season generously with za’atar and additional kosher salt to taste.

Serve immediately, or store in an airtight container for up to 3 weeks.