Grilled Summer Veggie Wraps Recipe - Forks Over Knives

Ingredients

• 1½ 15-oz. cans no-salt-added chickpeas, drained, and 3 tablespoons liquid (aquafaba) reserved
• 3 tablespoons lemon juice
• 4 teaspoons tahini
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 medium eggplant, cut into ¾-inch slices
• 1 medium zucchini, quartered lengthwise
• 2 medium red and/or green bell peppers, quartered lengthwise
• 1 medium onion, cut into ½-inch slices
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 12 romaine lettuce leaves
• 1 8-oz. container oil-free hummus (1 cup)
• ¼ cup chopped fresh parsley
• 2 tablespoons pine nuts, toasted
• Lemon wedges