Lay the Regal Springs Tilapia fillets flat on a baking sheet and cover with 1 ½ tbsp olive oil, 2 tsp za’atar, ½ tsp sumac and ¼ tsp salt.
On a separate baking sheet, arrange the chickpeas and shallots. Drizzle with 1 ½ tbsp olive oil and sprinkle with 1 tbsp za’atar, 1 tsp sumac and ¼ tsp salt. Toss until everything is coated.
Place both baking trays in the oven for 10 minutes. Remove the Tilapia and set aside. Toss the chickpeas and shallots while they remain on the tray, return them to the oven for another 5 minutes, then remove.
Cut pita rounds into triangles and lay them flat onto a baking sheet. Bake for 5-7 minutes, just until the bottom is brown and slightly crispy.
Meanwhile, add dressing ingredients to a bowl or jar. Shake or whisk the mixture until well combined.
Mix romaine, grape tomatoes, mint, cucumber and feta in a large bowl. When chickpeas and shallots are done baking, add them to the large bowl. Drizzle dressing on top. Toss well.
Serve your salad on large plates. Top each salad with toasted pita points and a Tilapia fillet.
Recipe Notes
We recommend buying fresh Tilapia from Honduras and Mexico for the most delicious results.