Recipe courtesy of Chef Zach Pollack, Alimento L.A.
Spoon the chickpea puree into 6 shallow salad bowls and spread so it covers the bottom of the bowl. Set aside. Combine the first 10 ingredients in a large bowl. Add the vinaigrette and toss gently. Serve in the puree-lined bowls and top each helping with a small handful of fried chickpeas.