Heat a large fry pan with a medium heat

Meanwhile, drain a large can of chickpeas (20 oz - 570 g) into a sieve and rinse under cold water, shake off any excess water, add the chickpeas into the hot pan, along with a ¼ cup vegetable broth, gently mix together and place all the chickpeas in a single layer, just as best as you can

After simmering for 4 to 5 minutes and most of the broth has been absorbed, add in 1 tbsp extra virgin olive oil, 1 tsp sweet smoked Spanish paprika, ½ tsp ground cumin and season with sea salt & black pepper, gently mix together until well mixed and then turn off the heat, set aside

To make the garlic sauce, add in ⅓ cup plain hummus into a bowl, finely grate in 1 large clove of garlic, 1 tsp lemon juice ,1 tbsp oat milk and 1 tbsp chopped fresh parsley, season lightly with sea salt & black pepper, whisk together until you end up with a creamy sauce, set aside

Remove the leafs from a head of baby romaine lettuce, add them into a strainer and rinse under cold water, then add into a salad spinner and spin completely dry

To assemble the wraps, add some of the seasoned chickpeas into the leafs of lettuce, spoon in some of the creamy garlic sauce and top off with finely chopped red onion and finely chopped tomato, enjoy!