Start by making the salad dressing. Place all salad dressing ingredients in a medium-sized bowl or jar with a tight-fitting lid, and whisk or shake well until combined. Place in the fridge until ready to use.
In a large mixing bowl, place the shredded romaine and radicchio. Season with ¼ tsp. sea salt and a pinch of black pepper. Toss to combine. Add 2-3 Tbsp. of the salad dressing to the bowl and toss once again.
In a smaller mixing bowl, place the chickpeas, baby tomatoes, olives, artichoke hearts, red onion, cucumber and parsley. Season with ¼ tsp. sea salt and a pinch of black pepper. Toss to combine. Add 2-3 Tbsp. of the salad dressing to the veggie/chickpea mix and toss once again.
Add the veggie/chickpea mix to the large mixing bowl of lettuce and gently fold to combine.
Add remaining salad dressing and toss one more time. If desired, add Parmesan and feta cheese before serving! Enjoy immediately.