Add all dressing to a food processor or blender and whirl until thoroughly blended and smooth.
Transfer to a bowl and set aside. You will have extra dressing, which keeps in the fridge for up to one week.
Preheat oven to 400°F / 200°C.
Pat the rinsed chickpeas completely dry with a paper towel—this is key for crispiness!
In a small bowl, toss the dry chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
To assemble, stuff each pita pocket with a generous amount of romaine lettuce and a few tomato slices.
Top with a spoonful of the crispy roasted chickpeas.
Drizzle 1 to 2 Tbsp / 15 to 30 ml of the vegetarian Caesar dressing into each pita pocket.
Serve immediately for the best crunch.
Don't have pitas?
Serve the crispy chickpeas and dressing over a bed of romaine for a fantastic gluten-free Caesar salad.
Add other fresh veggies like sliced cucumber, red onion, or avocado for extra flavor and texture.
