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Make the dressing: Or you can prepare this in advance and store in the fridge until ready.
Make the BBQ chickpeas: Rinse and drain chickpeas. In a skillet over medium-low heat, add chickpeas and BBQ sauce. Simmer for about 10 minutes, stirring occasionally. (Feel free to add a splash of vegetable broth or water to slightly thin the sauce if desired.)
Prepare salad: Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
Assemble: When ready to assemble, toss salad with desired amount of dressing, then top with warm BBQ chickpeas.