How to Make It
Heat 1 tablespoon oil in a medium skillet over medium-high. Add chickpeas; cook, stirring occasionally, until slightly crisp, about 8 minutes. Stir in cumin and ¼ teaspoon each salt and pepper. Remove from heat; set aside.
Cook green beans in a pot of boiling water until crisp-tender, 3 to 5 minutes. Using tongs, transfer beans to a bowl of ice water; drain and pat dry. Return water in pot to a simmer; gently lower in eggs and cook 11 minutes.
Meanwhile, whisk lemon juice, tahini, garlic, 1 tablespoon warm water, and remaining ￼¼ teaspoon each salt and pepper in a small bowl. Whisk in remaining 3 tablespoons oil; set aside.
Transfer eggs to a bowl of ice water. Let cool 5 minutes, then peel and quarter.
Assemble chickpeas, green beans, and eggs on a platter with romaine, tomatoes, cucumber, olives, and cheese. Drizzle with dressing.