Place octopus in a pot and cover with enough water. Bring to a boil. Boil for 40 minutes. Then, remove octopus from hot water, rinse and place in a bowl. Drizzle lightly with olive oil and add chopped garlic. Let octopus cool and rest at room temperature, for about 30 minutes to 1 hour. While Octopus rests, chop Romaine and cherry tomatoes then combine with chick peas. Slice octopus tentacles. Sear in large skillet on medium heat for 3-4 minutes per side, until charred. Remove from heat and place in a bowl. Drizzle plate with remaining olive oil and add lemon juice. Season with salt and pepper.