Drain and rinse chickpeas. Use paper or clean towels to dry them as much as possible so pesto will stick. Place in large bowl. Set aside.
In a food processor, add garlic, 2 tablespoons olive oil, pepper, cayenne and cashews. Process until smooth. Add nutritional yeast and salt. Process to combine. Add basil and 2 tablespoons olive oil and process again. Finally, add lemon juice and process one last time. Mix pesto with chickpeas.
Slice red onion and tomatoes and mix with pesto-coated chickpeas.
Spoon chickpea mixture into tortillas. Top with crunchy sprouts. Wrap and enjoy.
This recipe is dairy-, gluten- and soy-free.
[Contributors] Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at TheFitchen.com