In a food processor or blender, add all the ingredients for the dressing and blend for 30 seconds until creamy.
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
Drain and rinse chickpeas and dry by blotting them with a paper towel. Remove any loose skin.
In a bowl, toss chickpeas with the oil, salt and garlic powder.
Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning.
Remove chickpeas from oven and set aside to cool. Once cooled, blend in a food processor for approximately 30 seconds. For any leftover, you can place in an air tight container and store in the refrigerator.
Using a sharp vegetable peeler, slice the asparagus lengthwise into paper-thin ribbons.
On a large platter, toss butter lettuce, arugula and asparagus together. Drizzle with dressing and top with chickpea parmesan.