Chickpea, Date and Avocado Salad with Za'atar Vinaigrette

Bahan-bahan (3 porsi)

• 12 ounces Romaine, chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 ounces crumbled feta cheese (optional)
• 1 cup chopped fresh mint leaves
• ½ cup roasted pepitas
• 3 medjool dates, pitted and diced
• 1 avocado, quartered
• 1 small shallot, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons za’atar seasoning
• 1 teaspoon Dijon mustard
• fine sea salt and freshly-ground black pepper