Place goat cheese in freezer 10 minutes or until firm.
Drain chickpeas in a colander over a bowl; reserve 1/2 cup liquid. Combine 2 tablespoons chickpeas, liquid, vinegar, and next 7 ingredients (vinegar through pepper) in a blender; process until smooth. Reserve remaining chickpeas for salad.
Cut goat cheese into 6 rounds. Place bread slices on a baking sheet; broil 2 minutes or until toasted. Top each bread slice with a goat cheese round; broil 1 minute or until lightly browned.
Combine the vinaigrette, remaining chickpeas, and salad greens in a bowl, and toss well. Serve with goat cheese croutons.