Set up your dredging station. Pour flour into the first mixing bowl, combine gluten-free bread crumbs and vegan feta in a second mixing bowl, and pour aquafaba into a third mixing bowl. Whisk the aquafaba to create an egg-like texture.
Pat artichoke hearts dry with paper towel then cut in half, length-wise. One by one, toss artichoke heart in flour, dip in aquafaba, letting the excess drip off, then roll in the breadcrumb mixture. Repeat until all hearts are done then place in air-fryer and drizzle over olive oil. Air-fry or Broil at 400F for 7-minutes, toss or shake basket, then fry an additional 7-minutes. Set aside once done.
While artichoke hearts are cooking, add all caesar dressing ingredients to a blender, slowly adding in the water little by little to reach desired consistency. Taste as you go to adjust seasoning where needed.
Pat chickpeas dry with paper towel. In a large mixing bowl, combine olive oil, paprika, garlic, and salt then cook at 400F for 15-minutes in air-fryer or oven.
To assemble the salad, toss butter lettuce and shredded cabbage together in a mixing bowl. Add avocado cubes, vegan feta crumbles, crispy chickpeas, and crispy artichoke hearts. Pour over caesar dressing then toss. Ready to serve!