Drain and rinse chickpeas; thoroughly pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes.

Stir in Za’atar Spice, garlic powder, salt, and pepper until well combined. Turn off heat; transfer to a plate. Wipe out pan.

While chickpeas cook, wash and dry produce.

Finely chop cilantro. Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and dice cucumbers into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop olives. Finely chop mint.

In a small bowl, combine cilantro, vinaigrette, yogurt, 1 TBSP water, and juice from one lemon wedge (2 TBSP water and juice from two lemon wedges for 4 servings). Taste; season with salt and pepper.

In a large bowl, toss together lettuce, cucumbers, and bell pepper with as much dressing as you like. Taste and season with salt and pepper.

Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.