Preheat the oven to 400F. Line a sheet pan with parchment.
Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.
Make the BBQ Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.
Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.