In a cup mix together aquafaba, mustard, lemon juice and oil. Pour into jar and let sit in fridge for 1 hour.
Rinse chickpeas under cold water, pat them dry and put them in a bowl. Add in olive oil, smoked paprika, garlic powder, and salt. Mix it well then toss these onto a baking dish lined with parchment paper.
I set my toaster oven to 340ºf. On a fan setting.
Add in the chickpeas for about 35 minutes. I also put my cloves of garlic in with them.
Add cooked cloves of garlic to dressing along with lemon zest, black pepper, and salt.
Mix this all together well then put back into container and in fridge.
Wash, dry, and throw another can of chickpeas onto a baking sheet with parchment paper.
Add into the toaster oven preheated for 400ºf.
Bake for 25 minutes.
Add more aquafaba to a bowl along with lime juice, chili flakes, cumin, paprika, garlic, and salt. Whisk this up.
Take chickpeas out and coat them in the seasoning. Put them back in toaster oven and let roast for 15 minutes. Then set them aside until they cool down.
Slice peppers into strips and add them to a baking sheet. Drizzle them with olive oil, salt, dry dill, and pepper then toss them around.
Put them into toaster oven for 20 minutes.
Drain aquafaba into tall glass and blend with immersion blender for 3-4 minutes.
Add in mustard, salt, garlic powder, smoked paprika, chipotle powder, lime juice, nutritional yeast, refined coconut oil, and xanthan gum. Mix this all then put it in the fridge to thicken.
Put chickpeas in a bowl and add capers, shallot, green onions, and parsley. Mix it, then add in the mayo mixture.
Chop some romaine lettuce for the salt, and put it together with the chickpea croutons and dressing.
For the wrap, add in some chickpea salad, lettuce, and the roasted peppers.