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Put the strained, washed and dried chickpeas into the air-fryer crisper dish and drizzle with a small amount of olive oil.
Set the air-fryer to 210C/410F, put the chickpeas in and, after 10 minutes, transfer them to a bowl, sprinkle with the spice mix and salt, toss well to coat all over, then set aside.
While the chickpeas are cooking, cut the courgettes into really thick wedges, drizzle with a little olive oil, add the garlic, chilli flakes, cumin seeds and salt, and toss well.
As soon as you take out the chickpeas, add the courgettes to the air fryer. Cook for eight minutes, open, shake, add the cherry tomatoes and cook for a further two minutes.
Cut the baby gem lengthways into wedges, put in a large serving bowl and, as soon as the courgettes and tomatoes are ready, top the lettuce wedges with the roasted vegetables, sprinkle with the crisp chickpeas and dollop the ricotta all over.
Squeeze as much lemon juice as you like over the whole lot, plus another small drizzle of olive oil, and serve warm.