2/3 Cup cooked chickpeas (garbanzo beans)
2 Tbsp cornstarch
1/4 Cup plus 2 Tbsp Olive Oil
1 Tbsp plus 1 tsp Za’atar
1 lb small zucchini (3 to 4), cut into 1/2-inch-thick half moons
1/2 small red onion, finely diced (3 to 4 Tbs.)
In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat with the cornstarch. Transfer to a mesh strainer and shake to remove excess starch.
In a small (8-in) skillet, heat 1/4 Cup of the olive oil over medium heat until the surface is shimmering and hot. Add the chickpeas, cover skillet with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 min.
Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.
Heat the remaining 2 Tbsp of oil in a 12-in skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook, undisturbed until zucchini is deep golden-brown, about 2 min. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip over any unturned pieces.
Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini, and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.