Preheat oven to 250°F. In a bowl add the cubed bread and toss with oil and Lebanese za’atar spice. Place on a lined baking sheet and bake for 30 minutes or until golden brown. Remove from oven and set aside.
In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside.
In a small fry pan, toast the pine nuts over medium heat until golden brown. Season with salt and set aside.
In a large bowl, combine chickpeas, carrot, cucumbers, tomatoes, red pepper, herbs, feta cheese, pomegranate and pine nuts.
Pour lemon cumin dressing over chickpea salad and toss to mix thoroughly. Serve immediately over arugula greens and topped with Za’atar spiced croutons.