Pat chickpeas dry with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and seasonings. Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy.
While the chickpeas are cooking, prep the vegetables and divide among four bowls.
Make the dressing. Whisk together all ingredients for the hummus dressing until smooth and creamy. Thin with water, if needed.
Divide chickpeas on top of salad and drizzle with dressing. Garnish with pistachios and extra dill, if desired.