Step 1

Make the vinaigrette: In a mini food processor, or using an immersion blender and tall cup, blend the oil, vinegar, dates, water, mustard and salt until smooth. Add more water if needed to thin out the dressing to a drizzle-able consistency. Taste, and season with more salt if needed. You should have about 2/3 cup.

Step 2

Make the toppings and dip: Position a rack in the middle of the oven and preheat to 450 degrees.

Step 3

In a bowl, toss the pita wedges and chickpeas with 1 tablespoon of the oil and the salt until thoroughly coated. Pluck out the pita wedges and transfer them to a large sheet pan, keeping them to one side. Add the za’atar or sumac to the chickpeas in the bowl, toss to combine and transfer to the other side of the sheet pan, spreading them out in one layer.

Step 4

Lightly oil a second, small sheet pan or oven-proof dish, and spread out the jalapeño and shallot chunks in one layer on it.

Step 5

Transfer both sheet pans to the oven and roast for 8 to 12 minutes, or until the pita is lightly golden brown, the chickpeas look dry, and the jalapeño and shallot have softened. Keep a close eye on the roasting, as the pita, chickpeas and jalapeno may take slightly different times to finish. Remove from the oven as they are ready and let the pita and chickpeas cool to room temperature on the pan, about 15 minutes. Transfer the jalapeño and shallot to a cutting board.

Step 6

Finely chop the jalapeño and shallot, then transfer to a small bowl. Add the feta and the remaining 1 tablespoon of oil and, using a fork, thoroughly mash together until creamy but not completely smooth. You should have about 1/2 cup.

Step 7

Assemble the salad: Divide the greens among four shallow bowls. Top with the chickpeas, cabbage, cucumbers, tomatoes, olives and pickled onions, if using. Scoop 2 tablespoons of the jalapeño-feta dip onto each salad, drizzle with the vinaigrette, and serve with the pita wedges.