Heat 6 tablespoons oil in a large skillet over medium heat. Carefully add garbanzo beans and fry, stirring often, until crispy and golden 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel lined up late and sprinkle with 1/4 teaspoon, 1/8 teaspoon pepper and chili powder, set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, cook bacon turning occasionally, until crispy 7 to 8 minutes, transfer to paper lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallots, and remaining 6 tablespoons of oil, 3/4 teaspoon of salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to a bowl, drizzle ranch dressing over the top and garnish with bacon and garbanzo beans.