Make the Dressing: Stir shallots, lemon juice, and a pinch of salt together in a small mixing bowl. Set aside for fifteen minutes. After fifteen minutes, stir in Dijon, red wine vinegar, tahini, olive oil, oregano, and garlic powder. Season to taste with salt and pepper and set aside. (We do this first so the flavors have ample time to blend together.)
Make the Chickpeas: (optional: alternatives are crunchy pita chips, french fried onions, or toasted nuts.) Thoroughly drain and rinse one can of chickpeas. Spread them out onto a kitchen towel and remove as many of the shells (skins) as possible. Allow to thoroughly dry, then transfer to a rimmed baking sheet lined with parchment paper. Preheat oven to 425 F. Toss chickpeas with a tablespoon of avocado oil and a generous pinch of salt, then cook at 425 F for 20-25 minutes until golden and crispy. Toss with 1/2 teaspoon each of garlic powder and smoked paprika, then set aside to cool.*
Make the Salad: Pour half of the dressing into a large bowl (grab a bowl that is larger than you think you need; you’ll thank yourself when tossing everything together.) Add the first eight ingredients: romaine lettuce, red onion, cucumber, bell pepper, cherry tomatoes, pepperoni, green onions, and feta cheese. Toss to thoroughly combine.
Finish the Salad: Add remaining dressing, chickpeas (or alternative), avocado, and a generous pinch of flaky sea salt and freshly cracked black pepper. Toss to combine and serve immediately.
Notes
Chickpeas Seasoning Note: Use one teaspoon of your favorite seasoning blend rather than garlic powder and smoked paprika if preferred.