For the Herbed Tofu Crumbles:

• 1 14-ounce / 396 g block extra-firm tofu, pressed 20 minutes
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• ⅛ teaspoon fine sea salt

For the Sumac-Lime Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 4 tablespoons fresh lime juice
• 1 teaspoon ground sumac
• Zest of 1 lime
• 1 large garlic clove (grated or minced)
• ½ teaspoon fine sea salt
• Freshly ground black pepper (to taste)

For the Salad Assembly:

• 8 cups seedless watermelon (about 1.2–1.3 kg, cut into 1-inch cubes)
• 1 15-ounce / 425 g can chickpeas, rinsed and drained well
• 1 ½ cups diced English cucumber
• ½ cup thinly sliced red onion
• 1 large ripe avocado (diced)
• ½ cup packed mixed fresh herbs (mint, basil, flat-leaf parsley, roughly torn)
• ½ jalapeño (very thinly sliced (optional))