First add the chickpeas, drained and rinsed, to a baking dish with about one teaspoon melted coconut oil. Shake the chickpeas around to evenly coat them with oil, then roast at 375 degrees Fahrenheit for 30 minutes.
While the chickpeas are roasting, add all of the BBQ Sauce ingredients to a small dish and whisk together.
Next add all Ranch ingredients into a small blender and blend until smooth. If you prefer the dressing a little less thick, add a few tablespoons of water.
Once the chickpeas are roasted toss them with a few tablespoons of the BBQ Sauce. Then build the salad; start with a bed of romaine and add the saucy chickpeas, sweet summer corn, diced purple cabbage, cherry tomatoes, sliced radish, a few slices of avocado and finally a big spoonful of the avocado ranch dressing, enjoy!