Make the crispy chickpeas: Preheat oven to 400 degrees. Drain the can of chickpeas. Rinse under water and dry thoroughly with paper towels. Spread the chickpeas out onto a baking sheet and allow them to sit for 10-15 minutes to dry out. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Remove from oven and allow to cool.

Wash and dry the romaine hearts. Arrange the leaves on a serving platter or in a large shallow bowl. Arrange remaining ingredients on the bed of lettuce.

For the dressing, place the peppercorns in a ziploc bag and seal. Using a rolling pin or the bottom of a heavy measuring cup, crush the peppercorns. Combine all ingredients in a jar or airtight container. Seal tightly and shake vigorously to combine. Shake well before serving.