In a blender or food processor, process the cottage cheese and the buttermilk for 15 seconds or until almost smooth. Add the chives, parsley, lemon juice, mustard, garlic, dill and black pepper; pulse to combine. Transfer the dressing to 2-cup container. Cover and refrigerate (for up to 3 days). Toss the lettuce, cucumber, corn, radishes, sugar snap peas, bell pepper, and chickpeas in a large bowl. Divide the salad evenly among 6 salad plates. Drizzle each salad with 1/4 cup dressing. Serve immediately.