Step 1

For an extra briny kick, top this salad with kalamata olives.

Step 2

Place whole tofu block on paper towel–lined plate. Gently place large saucepan on top of tofu and let tofu drain for 10 minutes. Whisk 3 tablespoons oil, tahini, lemon zest and juice, and ¼ teaspoon salt together in large bowl. Add chickpeas and tomatoes and toss to coat; set aside.

Step 3

Press tofu dry with paper towels and cut into ¾-inch pieces. Sprinkle tofu pieces with za’atar and remaining 1 teaspoon salt. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until first side is lightly browned, 3 to 4 minutes. Flip tofu and cook until second side is lightly browned, 3 to 4 minutes.

Step 4

Add lettuce, pita chips, and half of pepperoncini to bowl with chickpea mixture and toss to combine. Transfer salad to serving plates and top with tofu and remaining pepperoncini. Serve.