First, make the dressing. In a small bowl, simply combine the vegan mayo with the lemon juice, soy sauce, garlic powder, nutritional yeast, and black pepper. Mix until well-combined and set aside.

Next, prepare your crispy chickpeas. Heat the olive oil in a medium pan over medium-high heat. When the oil starts to shimmer, add in the chickpeas, italian herbs, and garlic salt. Cook, stirring often, for 5-10 minutes, until golden brown and crispy. Set aside until needed.

Finally, prep your romaine lettuce. Rinse well. and cut in half length-wise to create 6 portions. Heat your grill to med-high. When ready to serve, place your romaine lettuce cut-side down on your grill. Cook for 2-3 minutes, until you have visible grill marks but before the lettuce starts to wilt.

To serve, top charred romaine with the prepared dressing and crispy chickpeas. Eat immediately. Enjoy!