Step 1

Note - you can make the pickled onions and ranch dressing up to a few days ahead of time and keep them in the fridge. You can also make the pita bread a day or two ahead of time if making it from scratch.

Step 2

Heat the olive oil in a skillet. Add the chickpeas with the garlic powder and big pinch of salt and pepper. Cook, stirring often, until the chickpeas and warmed through and begin to pop and fry. Stir in the BBQ sauce and cook for another 1 to 2 minutes.

Step 3

To assemble the pitas, place a piece of romaine on top of the pita bread. Top with a spoonful of the chickpeas (as many as you wish!) and a sprinkle of cheddar drizzle. Drizzle with ranch dressing, top with fresh chives and pickled onions.

Step 4

Serve immediately!