To make the buffalo chickpeas, combine hot sauce, mayonnaise, agave nectar, apple cider vinegar, and salt in a small bowl. Stir in chickpeas and celery. Taste in adjust seasonings. Once the chickpeas are flavored to your liking, cover and place in the refrigerator for at least two hours.
To make the ranch dressing, drain and rinse the cashews. In a food processor or blender combine cashews, water, lemon juice, olive oil, garlic, vinegar, and salt. Blend until completely smooth. Transfer to a small bowl, stir in the minced herbs, cover, and place in the refrigerator for at least one hour. Note: Feel free to skip this step and pick up your favorite brand of vegan ranch dressing at the store!
To assemble, place 3-4 tablespoon of buffalo chickpeas inside each romaine lettuce leaf. Drizzle with ranch dressing, top with green onions and serve immediately. Store chickpeas and dressing in the refrigerator for up to five days.