Whether you have rosy associations with potato, macaroni, and other salads lovingly glommed together with mayo, or you’ve always been a bit uneasy about the whole genre—there is something for you to love in this recipe. Adapted slightly from Power Plates (Ten Speed Press, 2018). —Genius Recipes
To make the chickpea salad, put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole. Add the celery, scallions, pickle, dill, capers, tahini, vinegar, mustard, and salt and mix well. Add a little bit more tahini if needed to hold the mixture together. Season with pepper, then taste and adjust the seasonings. Toast the pita, if desired.
To serve, divide the lettuce, tomatoes, and cucumber among four bowls. Drizzle with the dressing and top with the pita wedges and one-quarter of the chickpea salad. Serve right away, offering any other desired toppings at the table.
Everyday Lemon Tahini Dressing
To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)