Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20 minutes.
Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
Remove the chickpeas from the oven and let cool 10 minutes.
Toss the salad with 3 tablespoons of the vinaigrette. Place the salad in the center of 4 large plates and top with the cheese and crispy chickpeas.
The remaining vinaigrette can be refrigerated in an airtight container for up to 5 days.