Rachael's Za'atar Chicken Salad and Charred Pita

For the tahini dressing:

• ½ cup tahini
• Juice of 2 lemons
• 2 cloves garlic
• Salt
• 1 teaspoon ground cumin
• About 3 tablespoons extra-virgin olive oil (EVOO)
• Water to thin, about ¼ cup
• For extra creamy dressing stir in Greek yogurt, ⅓ cup (optional)

For the salad:

• 1 rotisserie chicken or poached chicken, remove skin and bones and shred
• 1 cup walnut pieces, toasted
• 1 bunch scallions, chopped
• ½ cup parsley, chopped
• ¼ cup mint, chopped
• ¼ cup dill, chopped
• 2 tablespoons sumac
• 2 tablespoons toasted sesame seeds
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram or oregano

To serve:

• Charred pita
• Diced Persian cucumber, seeded tomatoes, white onion
• Israeli pickles
• Baby arugula

For dressing, combine ingredients in food processor and adjust salt to taste, then place in bowl and stir in yogurt, if using. Add chicken, walnuts, scallions, parsley, mint, dill, sumac, sesame seeds, thyme, marjoram or oregano, and stir to coat salad.

Serve with pita and toppings of choice.