ceasar salad vegan style

Right now I'm loving this cool, crisp salad everyday for either lunch or dinner.  I got the recipe here at Post Punk Kitchen.
It's so refreshing during this heat we've been having.  Some days I use Trader Joes Vegan Chicken Strips instead of the garbanzo's but the real star of this salad is the dressing.  It's easy to make and incredibly delicious.

I did change the recipe up just a tiny bit b/c I wanted my dressing a little thicker so I just cut back on the water a bit and only use 1 1/2 T of nutritional yeast instead of the full 2 Tablespoons that she calls for. Either way it is incredible.

Here is my version...

Dressing:
1/4 cup tahini (i use Trader Joes)
1/4 scant cup water (I use a little less)
2 small or 1 large garlic clove
1 1/2 tablespoons nutritional yeast flakes 
2 teaspoons whole grain dijon mustard
1/4 teaspoon salt

Salad:
8 oz romaine (2 hearts), chopped
15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
1 avocado diced
Fresh black pepper to taste

Or any other topping you'd like such as vegan bacon, croutons, tomato