Pre-heat oven to 425°F. Rinse chickpeas and pat dry. Toss chickpeas with olive oil and a liberal amount of salt. Roast for 25-30 minutes until crispy. Once removed from oven, sprinkle garlic powder, onion powder, white pepper, red pepper flakes, and additional salt as needed. Toss together. You want to wait to toss in the spices so they don't burn while roasting.
To mix the dressing, whisk together mayonnaise, garlic, lemon juice, Worchestire sauce, dijon mustard, parmesan cheese, and pepper. Set aside until ready to top salad.
Toss together romaine lettuce, as much dressing as desired (you will have extra dressing left over), chickpeas, and parmesan slivers.
Notes
Worchestire sauce is not vegetarian - if you want to make this salad vegetarian make sure you're using vegetarian-friendly worchestire sauce!Store dressing in an airtight container in the fridge for up to a week.