In a hot, dry pan, toast the fennel and coriander for 2 minutes, or until fragrant. Use a mortar and pestle or spice grinder to grind the spiced into a fine powder.
Heat 2 tablespoons of oil in the pan until shimmering. Add the shallot; cook 1 minute, or until softened. Stir in the ground spices, za'atar, and chickpeas. Cook until heated through, 2-3 minutes. Remove from heat and stir in the remaining ingredients. Season to taste with salt and serve warm.