Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Pat the chickpeas dry with paper towels and arrange in a single layer on the baking sheet. Roast until golden and dried out, about 35 minutes.

Transfer chickpeas to a medium bowl. Add olive oil, chili powder, garlic powder, salt, and pepper and toss to combine. Set aside.

In a medium bowl, whisk together the yogurt, tahini, water, lemon juice, mustard, parsley, red pepper flakes, salt, and black pepper.

Add lettuce to a large bowl. Top with onions, avocados, cherry tomatoes, feta, and roasted chickpeas. Drizzle with the dressing and toss to distribute evenly.