Preheat the oven to 425 degrees.
In a medium bowl, toss the chickpeas and olive oil; season with salt, pepper and the spices. On a parchment- or foil-lined baking sheet, spread the chickpeas in a single layer. Roast until crispy, 20 to 25 minutes.
In a food processor, puree the tahini, lemon juice, water, EVOO and garlic. Season the dressing with salt; mix in the dill.
In a large bowl, toss the lettuce, tomatoes, giardiniera, pita chips and the dressing. Spread the salad on a platter or divide among plates or bowls; top with the chickpeas.