Prepare the Ranch dressing by blending the raw cashews, water, lemon juice, garlic powder, and onion powder in a high-speed blender until completely smooth. Add an additional tablespoon or two of water, if necessary.
Transfer the dressing to a small bowl. Stir in the parsley, chives, and salt and pepper, to taste.
Refrigerate the dressing to allow it to cool while you prepare the chickpeas.
Heat a non-stick skillet over medium heat (or use a little cooking spray to prevent sticking).
Add the chickpeas and BBQ sauce.
Stir to coat the chickpeas with the sauce.
Cook for a few minutes, stirring occasionally, until the chickpeas are hot and most of the sauce has been absorbed.
To make the salads, divide the lettuce among two bowls or plates.
Top each salad with half the BBQ chickpeas, tomatoes, avocado, and corn.
Drizzle each salad with the Ranch dressing and serve immediately.
If making this salad in advance, keep the dressing in a separate container and add it to your salad when you're ready to eat. It may thicken a little in the refrigerator, but you can add a little water to it if you like it thinner.