Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions, about 8-10 minutes. Drain and cool slightly.

Wash and chop the romaine lettuce into bite-sized pieces and halve the grape tomatoes. Combine them in a large mixing bowl.

Once the pasta has cooled, add it to the mixing bowl with the chopped vegetables, then add the drained chickpeas.

Pour the vegan Caesar dressing over the mixture and toss gently until everything is evenly coated.

Sprinkle with vegan parmesan cheese if desired, and serve immediately or refrigerate for 15-30 minutes before serving.