Step 1

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with paper towels.

Step 2

Drain 1 (about 15-ounce) can chickpeas, reserving the liquid. Arrange the chickpeas on the baking sheet in a single layer. Drain 1 tablespoon nonpareil capers, then spread on the same baking sheet. Pat dry with more paper towels.

Step 3

Quarter 2 medium sweet potatoes lengthwise (no need to peel). Cut crosswise into 1/2-inch-thick pieces. Cut 1/4 medium loaf sourdough or ciabatta bread into 1-inch-thick slices. Tear the bread into rough 1-inch pieces (about 2 1/2 to 2 3/4 cups).

Step 4

Remove the paper towels from the baking sheet. Add the sweet potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the nutritional yeast or 2 teaspoons of the miso paste, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss with your hands to evenly coat, then arrange into a single layer.

Step 5

Bake until the sweet potatoes start to soften, about 15 minutes. Scatter the bread on the baking sheet and drizzle with olive oil and a pinch of kosher salt. Bake until the chickpeas and bread are browned and crisp, 10 to 15 minutes more. Set aside until cool enough to handle, about 10 minutes. Meanwhile, make the dressing.

Step 6

Juice 1 medium lemon until you have 2 tablespoons. Place the juice, 3 tablespoons of the reserved chickpea liquid, remaining 1 tablespoon olive oil, 2 teaspoons caper brine, 1/3 cup tahini, 1 teaspoon Dijon mustard, and the remaining the 1 tablespoon nutritional yeast or 1 teaspoon miso paste in a small bowl. Whisk until smooth. Whisk in more chickpea liquid 1 tablespoon at a time as needed until the mixture is pourable. Taste and season with kosher salt and black pepper as needed.

Step 7

Thinly slice 1/2 small red onion (about 1/4 cup). Thinly slice 4 red radishes. Halve 1 medium romaine lettuce heart lengthwise, then cut into crosswise 1/2-inch-thick strips (about 4 cups). Pick the leaves from 2 fresh mint sprigs, tearing if large. Coarsely chop 3 tablespoons roasted, salted pistachios.

Step 8

Add the romaine to the baking sheet, drizzle with 3/4 of the dressing (about 2/3 cup), and gently toss to combine. Evenly sprinkle the radishes and onion over the top. Drizzle with the remaining dressing. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the pistachios, mint, and 1/4 cup dried pitted cherries or cranberries, if using.