Combine all dressing ingredients in a food processor until fairly smooth, then set the dressing aside and let the flavors combine while you make the salad. (Go lightly on the sea salt and add more after tasting if needed, since the brine is already salty.)
Saute sausage in a skillet over medium heat until nicely browned on all sides. While the sausage is browning, chop your lettuce and vegetables, and drain and rinse the beans.
Assemble salads, topping each plate of chopped romaine with sausage, chickpeas, veggies, and pepperoncini. Sprinkle with Parmesan and serve with pepperoncini-avocado dressing.
Be sure to stir or shake the dressing before serving to recombine. Dressing will keep for a few days tightly covered in the refrigerator, but will lose its vibrant color because it contains avocado.
Chicken Sausage Dinner Salad with Avocado Pepperoncini Dressing from Mashup Mom: https://www.mashupmom.com/chicken-sausage-dinner-salad-with-avocado-pepperoncini-dressing/