Crispy Chickpeas with Labneh

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon olive oil

1 tablespoon za’atar

Zest of 1 lemon

16 ounces Labneh (can use Greek 

yogurt if labneh is not available)

Pita, for serving

Line air fryer with foil. 

In a mixing bowl, toss together chickpeas and oil. Add za’atar and toss to coat. 

Transfer chickpeas to an air fryer. Cook at 390 F until crisp, about 15 minutes, shaking the basket every 5 minutes. Transfer back to mixing bowl and toss in lemon zest. 

Spoon labneh onto a plate and top with chickpeas. Serve with pita.