Autumn Fattoush-Inspired Salad with Tahini-Dijon-Herb Dressing

From MarketStreetVegan.com

serves 2 as a main or 4 as a side

For the salad:

2 romaine hearts

1 15-oz can chickpeas

2 medium stalks celery

1 medium sweet apple, such as Honeycrisp

For the pita croutons:

2 small pita loaves (scant 6-inch-diameter), cut into 1-inch cubes

1 tsp olive oil

1/2 tsp za'atar

pinch fine sea or kosher salt

For the dressing:

1/4 cup tahini

2 TBSP lemon juice

2 TBSP water

1 TBSP Dijon-style mustard

1/2 tsp fine sea or kosher salt

1/2 tsp garlic powder

1/4 cup tightly packed parsley leaves [see variation note, below]

Chop romaine hearts into thin strips. Add to serving bowl. Drain and rinse chickpeas in a fine sieve. Set aside to let drain thoroughly. Meanwhile, chop celery thinly and cut apple into 1/2-inch dice. Add to serving bowl.

Heat oven broiler. Toss pita cubes with olive oil. Sprinkle za'atar and salt over top, then toss again. Thoroughly toast cubes on second rack from the broiler until crisp, watching very carefully to avoid burning.

Use an immersion blender to puree all dressing ingredients in a wide-mouth pint jar until smooth. Add chickpeas and crisped pita to serving bowl. Add dressing and toss salad until thoroughly combined. Serve at once.

[Variation: as desired, substitute all or part of the parsley with roughly chopped fresh chives.]