Drain and rinse one can of chickpeas, then dry thoroughly. In a medium bowl, combine chickpeas with olive oil and gluten-free breadcrumbs, tossing to coat evenly.

Heat a skillet over medium heat, add chickpeas in a single layer, and sauté for 10-12 minutes until crispy. Alternatively, roast at 425°F for 20-25 minutes.

In a blender, combine vegan mayonnaise, Dijon mustard, tahini, lemon juice, garlic powder, and maple syrup. Blend until smooth, adjusting texture with water if needed.

Chop romaine lettuce into bite-sized pieces and mix with half of the dressing in a large bowl. Top with crispy chickpea croutons and drizzle with more dressing as desired.