Cold brew: In an airtight container, add coffee and water. Stir to make sure all grounds are wet. Cover with lid and place in the refrigerator for 12 hours or more.
Chickpeas: Preheat oven to 375 degrees.
Drain and rinse the chickpeas well. Pour onto sheet tray lined with paper towels. Top with another paper towel and pat dry.
Remove paper towel from sheet tray. Drizzle with oil, salt and garlic powder and coat by tossing with your hands.
Place in oven and bake for 30 minutes. Turn off oven and keep chickpeas in oven for 1 hour. Do not open the oven. Let cool completely before packing up.
In a saucepan, add eggs and cold water and cover. Bring to a boil. Remove from heat. Let sit for 12 minutes. Place in bowl with ice and water to cool. Remove shells while in water.
In a bowl, chop eggs. Add mayo, mustard, green onions, salt, pepper, paprika and hot sauce. With a fork, mash until everything is combined.
Place tortilla on a work surface. Divide egg mixture into 2 equal parts. Place in the center of the tortilla, top with 1/2 cup shredded romaine. Fold 2 inches of each side toward the center, then roll up from the bottom.
Remove coffee from refrigerator. Place a strainer over a large cup. Pour coffee through. Discard grounds. Lay a paper towel in the strainer and strain again. Discard grounds.
Pour into glasses with ice, add half-and-half and sugar if desired.