Preheat the oven to 425°F. Place the chickpeas on a baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes then toss and roast for 15 to 20 minutes more, until crispy.
Build your salad while chickpeas bake. Lettuce is the base, scatter bacon pieces, radish slices, egg slices, avocado slices, cucumber ribbons, tomatoes and chickpeas; finish with crumbles of Gorgonzola cheese.