Preheat oven to 400°F. Place red snapper fillets on a baking sheet and season with za’atar seasoning and drizzle with olive oil. Bake for 10-12 minutes or until fish is thoroughly cooked and tender. Let rest for 2 minutes before serving.
While the fish is baking, heat oil in a large skillet over medium high heat. Sauté garlic, cumin, coriander, chickpeas and spinach for 3 minutes or until spinach has wilted. Season with lemon juice and salt to taste.
To serve, spoon chickpeas, greens and tomatoes onto a plate and top with snapper fillets.