Preheat the oven to 400°F. Drain and rinse the chickpeas. Let them dry on a paper towel while you prepare the dressing. Blend all dressing ingredients together and set aside.
Toss the chickpeas in a bowl with oil, tandoori masala spice, and salt, then bake in the oven on a parchment-lined baking sheet for 15 minutes.
Meanwhile, grill the romaine lettuce and avocado either on the grill outside, or you can use a skillet with about a tablespoon of oil over medium heat. Once the romaine starts to char a bit, transfer to a plate and top with tandoori chickpeas, grilled avocado, and golden raisins. Sprinkle with Parmesan cheese and drizzle with some creamy tahini dressing.