There is always a place in my heart for the old school bacon-and-iceberg lettuce layered salads of my childhood, but these days I am loving this healthier, more colorful, modern version. Standing in for the heavy mayo dressing is a light - but equally creamy and flavorful - yogurt ranch dressing. For vegetables, I use super-crunchy, sturdy vegetables like broccoli, radish and shredded cabbage that stand up to the dressing over time. Feel free to use this recipe as a template and experiment with whatever seasonal vegetables you have on hand, but be sure to layer the more delicate herbs and lettuces on the bottom and the sturdier vegetables on top. This will prevent the salad from getting soggy while it waits for you to give it a toss.
Make the dressing In a medium bowl, whisk all of the ingredients plus 2 tablespoons of water together until smooth. Season with salt and pepper.
Make the salad In a very large glass bowl or 3-quart trifle dish, layer the chickpeas, romaine, herbs, sprouts, cabbage, cucumber, radish and broccoli. Pour the dressing over the top. Garnish with snipped chives and pepper. When ready to serve, toss the salad until evenly coated with the dressing.
MAKE AHEAD: The salad can be refrigerated for up to 5 hours in advance. Bring to room temperature before serving.