To prepare the chickpeas, In a small kitchen towel, rub dry the chickpeas. Transfer to a small bowl and toss the chickpeas with the corn starch. Meanwhile, heat the olive oil in a small skillet over medium heat. Add
the chickpeas and cook until golden brown. Set aside.
To make the dressing, whisk together mustard, 2 tablespoons olive oil, honey, worcestershire sauce, and vinegar in a small bowl until combined. Season with salt and pepper and set aside.
For the lettuce cups, chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, feta cheese, and bacon
crumbles.
Drizzle with dressing and serve immediately.