Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a mixing bowl, combine chickpeas with olive oil, garlic powder, salt, and pepper. Toss to coat.
Step 3: In a small bowl, whisk together agave, vegetable broth, soy sauce, white vinegar, ginger, and sesame oil. Pour over chickpeas and stir.
Step 4: Spread chickpeas on a baking sheet and roast for 20-25 minutes until golden and crispy.
Step 5: Toss cauliflower with olive oil, garlic, salt, and pepper. Spread on another baking sheet.
Step 6: Roast cauliflower during the last 15 minutes of the chickpeas’ cooking time.
Step 7: Assemble wraps with spinach, coleslaw mix, water chestnuts, roasted chickpeas, cauliflower, cilantro, and green onions.
Step 8: Roll wraps tightly, slice in half, and serve warm or at room temperature.
