Drain and wash the Chickpeas. Pat them dry with a paper towel or clean kitchen towel.

Add the Chickpeas and the rest of the ingredients for the Chickpea Mixture to a food processor. If you don't have a food processor you can add everything to a large mixing bowl and mash with a fork or potato masher.

Blend the mixture until it's smooth with some chunky bits still. Taste and adjust for seasoning. You can store this mixture in the fridge for 3 - 4 days.

For each Taco, grab a 2 - 3 oz portion of the Chickpea Mixture and roll into a ball.

Heat up a non-stick or well seasoned skillet over medium heat and add a little cooking oil. Once pan is hot, add the chickpea ball, and then top with a tortilla. Smash down with a burger press or stiff spatula.

Cook for 3 - 5 minutes or until the chickpea patty is nicely browned. You can flip and cook the tortilla to your liking as well if you'd like it to get browned and crispy.

Top Taco with some of the dressed lettuce, more Caesar Dressing, Grated Vegan Parmesan, I also like adding some crispy onions, or pepperoncinis, but add whatever you like and enjoy!