First, rinse and drain chickpeas and add them to a small skillet with BBQ sauce. Saute for 3-5 mins, stirring regularly until coated and heated through. Set aside.

Next, wash and pat dry lettuce, tomatoes, and parsley. Chop into bite-sized pieces with onion and avocado. Drain and heat corn.

To assemble, start with lettuce, then add tomatoes, avocado, corn, red onion, fresh parsley, corn chips, and chickpeas. Finally, drizzle with ranch, toss, and serve.