Roasted Chickpea Salad with Za’atar

One 14-ounce can of chickpeas or garbanzo beans
2 1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon Himalayan salt
1/4 teaspoon black pepper
2 teaspoons za’atar Juice and zest of 1 lemon
1 shallot, peeled and thinly sliced
1/3 cup vegetable or canola oil
1/2 fennel bulb, thinly sliced
1 small carrot, thinly sliced
1/4 head of red cabbage, thinly sliced
1/4 cup mint, roughly chopped
1 tablespoon maple syrup
1 tablespoon raisins
2 cloves garlic, minced