Wash and dry fresh produce. Chop hearts of romaine and radicchio into bite-sized pieces and place in a large bowl.

Rinse and drain chickpeas, then add to the bowl along with halved cherry tomatoes, diced cucumber, minced red onion, sliced olives, and pepperoncini.

In a small mixing bowl, combine tahini or cashew butter, lemon juice, maple syrup, red wine vinegar, Italian seasoning, garlic powder, and onion powder. Whisk until smooth and creamy, adding water as needed.

Taste the dressing and adjust seasonings with salt and pepper. Optionally add red pepper flakes for heat.

Pour dressing over the chopped salad ingredients and toss gently until well-coated.

Serve immediately or store components separately in airtight containers to keep fresh.