Prep time 10 minutes Cook time 20 minutes to 25 minutes Serves 3 to 4 Nutritional Info Ingredients For the salad: 1 (about 15-ounce) can chickpeas 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 teaspoon kosher salt Freshly ground black pepper 2 (about 5-inch) pitas, torn into 1-inch pieces 1 tablespoon drained nonpareil capers, patted dry 2 cloves garlic, thinly sliced 2 tablespoons nutritional yeast, plus more for sprinkling 2 medium romaine hearts, halved and cut crosswise into 1-inch thick strips 1 medium Hass avocado, halved, peeled, pitted and thinly sliced (optional) 1/4 cup loosely packed fresh dill fronds (from about 8 sprigs), torn For the dressing: 1/4 cup well-stirred tahini 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon) 2 tablespoons extra-virgin olive oil 2 tablespoons nutritional yeast 2 teaspoons soy sauce 1 teaspoon drained nonpareil capers, finely chopped 1 teaspoon Dijon mustard 1 clove garlic, finely grated or minced 1/2 teaspoon freshly ground black pepper Kosher salt Instructions Toast the chickpeas and pita: Heat the oven to 425F
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