Preheat the oven to 400°F. Drain and rinse the chickpeas and dry well with a paper towel. Transfer to a baking sheet and toss with 1 tbsp vegetable oil and the fajita spice. Roast chickpeas in the oven until crispy, about 15 to 18 minutes.

Roughly chop the romaine heart. Remove the husk from the corn and cut the kernels off the cob. Thinly slice the radishes. Halve the grape tomatoes.

Halve the avocado and remove the pit. Dice half of the avocado and set aside. Scoop the remaining avocado half from the skin into the blender.

Add the ranch dressing and the juice from the lime to the blender. Blend the avocado ranch, adding 1 tsp water at a time until a smooth consistency is reached.

Place the chopped romaine onto large bowls or plates and top with the diced avocado, corn, sliced radishes, grape tomatoes, black olives, pickled jalapeños, and crispy chickpeas.

Drizzle chickpea taco salads with avocado ranch.