Begin by bringing a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes, until al dente. Once cooked, drain the tortellini in a colander, pat them dry with a towel, and drizzle with a little olive oil to prevent sticking.

While the tortellini is cooking, preheat your oven to 400°F (200°C). Rinse and drain the chickpeas thoroughly, then spread them onto a baking sheet. Sprinkle the chickpeas with garlic powder, onion powder, paprika, salt, and pepper, making sure they’re evenly coated.

Place the baking sheet with the chickpeas and the dried tortellini in the preheated oven. Bake both for 15-20 minutes, stirring halfway through, until they turn golden brown and crispy.

While the tortellini and chickpeas are baking, chop the iceberg lettuce, pepperoncini, pepperoni, salami, red bell peppers, and red onion into bite-sized pieces. Finely chop the parsley and grate the Parmesan. Arrange all these fresh ingredients in a large mixing bowl.

In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, maple syrup, oregano, garlic powder, salt, and pepper. Seal the jar tightly and shake vigorously until the ingredients are well mixed and emulsified.

Once the tortellini and chickpeas are done baking, allow them to cool for a few minutes. Add these crispy elements to the bowl of chopped vegetables. Drizzle the dressing over the mixture, then sprinkle with grated Parmesan and chopped parsley. Toss gently to combine and coat everything in the dressing before serving.