Place ˝ cup of the cooked chickpeas in a bowl and mash with a wooden spoon. Add remaining chickpeas, parsley, carrots, radishes, fresh yellow aji and green onion and mix.
Whisk lemon juice with salt and pepper in a small bowl. Gradually, add, olive oil and continue whisking until mixture is emulsified.
Stir carefully into chickpea mixture.
Serve over lettuce leaves and scatter cheese over. Drizzle with olive oil.
Add dressing to salad just before serving.