Heat a large pan or skillet over a medium high heat. Add avocado oil and warm through. Add chickpeas with a generous pinch of salt and cook, stirring once or twice, for 3 to 4 minutes, until sizzling and turning golden. Stir in BBQ sauce and turn heat off. Taste for seasoning and set aside until ready to use.
Make the dressing by putting all the ingredients in a jar with a lid and shaking to combine everything. Add a little water (start with 1 tablespoon) to thin out the consistency if needed. Taste for seasoning.
In a medium mixing bowl toss romaine, mint, basil, onion, cucumber, and radish with 1 to 2 spoonfuls of dressing until well coated. Divide between serving bowls and top with peaches, walnuts and blue cheese. Drizzle with more dressing and serve.
If making ahead, wait to dressing everything until just before serving. Keep peaches, walnuts, and blue cheese separate from other ingredients until then too.