Preheat the oven to 425°, and line a sheet tray with parchment paper.

Place the chickpeas on the prepared sheet tray, and using a paper towel or kitchen towel, pat dry and discard any skins that fall off.

Toss the chickpeas with olive oil and season with salt and pepper to taste. Roast until they are golden brown and crisp, 20 to 25 minutes. Allow to cool and set aside.

While the chickpeas are roasting, prepare the dressing. In a medium-size bowl, whisk together the garlic, yogurt, buttermilk, parsley, chives and vinegar. Season with salt and pepper to taste. If the dressing is too thick, thin it out with a splash of water. Refrigerate until needed.

To cook the eggs, place them in a saucepan and cover with cold water. Bring the water to a boil, and reduce the heat to a simmer. Cook the eggs for 9 minutes, and then transfer to a bowl of ice water. Once cold, peel the eggs, cut in half and cut each half into thirds. Set aside.

Place the cut romaine on a large platter or in a large bowl. Arrange the eggs, roasted peppers, artichokes, tomatoes, blue cheese and avocados in strips on top of the romaine.

Drizzle with ranch dressing, serving the extra on the side and top with the crispy chickpeas. 

Note:

To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.