Pour the rinsed garbanzo beans on a clean kitchen towel. Pat completely dry. During this process, many of the outer skins will fall off. Discard the outer skins.
Transfer garbanzo beans to a medium bowl. Add in 1 tablespoon of olive oil and toss garbanzo beans until completely coated. Add in all spices, and toss again until completely coated.
Transfer garbanzo beans to a metal sheet pan. Cook for 30 minutes on the middle oven rack, or until the garbanzo beans are golden brown and have slightly shrunk down in size. Halfway through the cooking process, move the garbanzo beans around so they get crispy on all sides. Allow to cool for 20 minutes.
For the Salad
To toast the cashews, heat a skillet over medium heat. Add in the cashews in a single layer to the dry skillet. Once you smell the nuts toasting, shake nuts around to toast on all sides. Continue this process until the nuts are golden brown on all sides, about 3-5 minutes total.
To a large serving bowl, add in the romaine lettuce, bell peppers, carrots, avocado, and green onions. Sprinkle toasted cashews on top. Serve immediately with salad dressing on the side.
The undressed salad will last 3-5 days. However, avocados will begin to brown and chickpeas will become less crispy.