Combine all of the ingredients for the dressing in a blender and blend until liquified. Store in the fridge.
Preheat your oven to 180 FAN/375 Fahrenheit.
Generously drizzle the chickpeas and chicken breasts with olive oil and make sure the chickpeas and chicken are well-coated.
Sprinkle Za'atar seasoning on the chickpeas - to taste, I typically use 2 tbsp - and stir to coat the chickepeas in the spice blend.
Sprinkle Za'atar on the top of the chicken breasts and press it into the meat. I use about 2 tsp per breast, but you can use as much or as little as you like.
Bake the chickpeas and chicken breasts on separate, foil-lined baking trays for 20 minutes, or until the chickpeas are just crisp and the chicken is cooked through.
If you're using bacon, roast it while the chicken and chickpeas roast: lay the strips on a wire-rack over a baking sheet and bake them, from a cold oven, until crisp - depending on the thickness of the bacon, this takes between 15-20 minutes. Allow the bacon to cool slightly before cutting it in half, if desired.
Prepare the other ingredients by chopping or slicing them however you like and storing them in the fridge until you're ready to make the board. I like to keep everything nice and cold until just before I plate it up so it's really refreshing and crisp when it's served.
Assemble your board! Pop some lettuce down first, and then just go for it! You can arrange the ingredients however you like, there's no right or wrong way to go about it! Don't dress the salad heavily on the board itself, but serve the dressing alongside the board. This way the ingredients on the board don't get soggy. Enjoy!