2 cans chickpeas (drain the liquid)
3 tbsp. olive oil
3 tbsp. cashew cream or vegan mayonnaise
1 sushi nori sheet, cut into small pieces (the one used for sushi)
1 tbsp. lemon juice
1 tsp. garlic powder
1 tsp. dry dill
salt to taste
8 medium whole wheat tortillas
1 spring onion, finely chopped
8 Roman salad leaves
Peel the carrot, cut into smaller pieces and pulse it to get even smaller chunks. Add rest of the ingredients, except the tortillas, the spring onion, and lettuce. Pulse until the mixture is nicely spreadable.
Add the spring onion, and more salt, lemon, and mayonnaise if needed. Spread the vegan mock tuna on the tortillas, but not on the outer edges, otherwise, the spread will come out of the roll.
Place the lettuce leaf in the middle of the tortilla and roll it tightly. You can use a toothpick to prevent it from unrolling.