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1
Set out a large mixing bowl-you will toss all the salad ingredients into it as you prepare them. Mince the small red onion and the garlic cloves. Pull the leaves off the thyme sprigs. Add the harissa, the za'atar, the salt, and several cracks of the pepper. Rinse the can goop off of the chickpeas, and then add them to the bowl too. Cut the fronds away from the fennel. Wash the bulb, and peel away any brown spots. Halve the bulb lengthwise, and then shave each half crosswise into thin slices (I use a mandoline). Add 1/2 cup of the lemon juice and 1/4 cup of the olive oil to the bowl, and stir all of the ingredients together, until all is evenly incorporated. I like to make this salad a night ahead (store it in the refrigerator in an airtight container). An hour before eating, take the salad out of the refrigerator, and stir in the chives and the parsley. You can also make the salad just a few hours ahead, or make it and serve it right away.
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2
Now whip the feta: Roughly chop the Feta, and add it to the bowl of a food processor, along with the cream cheese. Pulse the cheeses a couple of times. Start the machine, and slowly pour in 6 tablespoons of the olive oil, and then the remaining 3 tablespoons lemon juice. Mix until the whip is creamy and smooth. Add a flurry of cracked black pepper, and pulse just to combine.
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3
Heat the oven to 375F. Cut the bread into chunky slices, about 3/4-inch thick. Lay the slices on a baking sheet and brush each with the remaining 1/4 cup olive oil. Move the toast to the oven for 10 minutes, or until the the bread is crisp on the outside, but still soft on the inside. Allow the toast to cool for 5 minutes.
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4
When the toast is still warm but no longer hot, pile a dollop of the whipped feta onto each slice. Scoop the marinated salad on top of the Feta. Serve as is, or with a fried or poached egg on top.
