Preheat your oven to 400 degrees F.
On a baking sheet, combine cherry tomatoes, chickpeas, olive oil, thyme, oregano, salt, and pepper. Give everything a good toss. Roast in the oven for 30-35 minutes or until the tomatoes are blistered and starting to burst. Set aside to cool slightly.
In a food processor, blend together all the ingredients for the whipped feta until smooth.
Spread the whipped feta dip on a plate.
Top it off with the roasted tomato and chickpea mixture.
Garnish with an extra drizzle of honey, a sprinkle of za’atar, and a touch of extra virgin olive oil.