Fattoush Salad with Spiced Chickpeas

0 Preheat oven to 425°F / 218°C.
1 Toss chickpeas with 1 Tbsp oil until coated. Add curry powder, paprika, sumac, and salt and toss well. Spread out on a sheet pan and roast, shaking the pan halfway through, until golden, 15 to 18 minutes.
2 Fill a saucepan with water (leaving room for the eggs) and bring to a boil.
3 While chickpeas roast and water comes to a boil, whisk together all dressing ingredients. Set aside.
4 In a large bowl, combine salad greens, cucumber, green onions, tomatoes, and feta. 
5 Return to boiling water and reduce to a simmer (a steady stream of bubbles rising from the bottom). Using a spoon, gently drop the eggs into simmering water. Set a timer and boil eggs for exactly 8 minutes. Meanwhile, prepare a bowl with ice water. When eggs are done, drain and drop into ice water. Let cool for 1 minute.
6 Add chickpeas and crumbled pita chips to salad. Add dressing and toss until dressed to your liking. (You may not need all the dressing, depending on how heavily dressed you like your salads.)
7 Peel eggs and slice in half.
8 Top salad with eggs (season them lightly with some salt). Serve immediately while the chips still have some crunch.