Preheat oven to 425°F.
Toss chickpeas with oil and salt, roast 20–25 mins until crispy.
Season dried chicken with salt, pepper and garlic powder.
Sear in oiled skillet 3–4 mins per side.
Transfer to oven, bake 6–10 mins until cooked through.
Rest, slice against the grain.
Toss romaine with dressing.
Assemble with chicken and chickpeas, finish with lemon and pepper.