Arrange pita wedges in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Remove and let cool — they will crisp further as they cool.

Toasted almonds & za'atar

In a small dry skillet over medium heat, toast 1/3 cup slivered almonds, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool.

Once slightly cooled, toss almonds with 1 tsp za'atar and set aside.

White tahini-sumac dressing

In a small bowl or jar, whisk together 1/4 cup white tahini, 3 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove and 1 tsp ground sumac.

Add 2 tbsp water, 1/4 tsp ground cumin (optional), 1/2 tsp salt and 1/4 tsp black pepper; whisk until smooth. If the dressing is too thick, add water 1 tsp at a time until pourable but still creamy.

Taste and adjust salt, lemon or sumac to preference.

Assemble salad

In a large bowl combine 4 cups chopped romaine, 1 cup diced cucumber, 1 cup diced tomato, 1 cup diced red bell pepper, 1/2 cup thinly sliced red onion, 1/2 cup sliced radishes, 1 cup drained chickpeas, 1/2 cup chopped parsley and 1/2 cup halved olives.

Drizzle about three-quarters of the tahini-sumac dressing over the salad (reserve some for serving) and toss gently to coat all vegetables.

Taste and add more dressing, lemon or salt if needed.

Just before serving, add the toasted za'atar almonds and gently toss to combine so almonds stay crunchy.

Scatter the warm or room-temperature pita chips over the top (or serve on the side) and finish with an extra pinch of sumac and a light sprinkle of za'atar if desired.