Heat the oven to 425ºF. Drain 1 (about 15-ounce) can chickpeas, reserving ½ cup of the canning liquid. Pat the chickpeas dry (do not rinse). Toss the chickpeas, 2 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper together on a rimmed baking sheet, then spread into an even layer. Bake until starting to brown and crisp, about 10 minutes.

Add 2 torn pitas, 1 tablespoon drained capers, and 2 thinly sliced garlic cloves to the baking sheet. Toss to combine and spread into an even layer. Drizzle the pita with a little more extra-virgin olive oil. Bake until the pita is toasted, and the chickpeas are golden and crispy, 10 to 15 minutes more. Meanwhile, make the dressing.

Whisk ¼ cup tahini, 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons nutritional yeast, 2 teaspoons soy sauce, 1 teaspoon drained chopped capers, 1 teaspoon Dijon mustard, 1 finely grated garlic clove, and ½ teaspoon black pepper together in a large bowl.

Thin out the dressing by whisking in the chickpea canning liquid, 1 tablespoon at a time, until you reach a pourable consistency. Taste and season with kosher salt as needed.

Sprinkle the toasted chickpeas and croutons with 2 tablespoons nutritional yeast and toss to combine.

Add 2 chopped medium romaine hearts to the dressing and toss to coat. Add half of the chickpea mixture and toss to combine. Transfer to a serving plate. Top with 1 sliced medium avocado if using and the remaining chickpea mixture. Sprinkle with more nutritional yeast and ¼ cup loosely packed torn dill fronds. Finish with a few grinds of black pepper.