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These chickpea Caesar lettuce wraps are a fun vegan alternative to the traditional Caesar salad, and make a filling, healthy, protein-packed lunch or snack! They are so easy and quick to put together and offer a low-carb option to flatbread or tortilla Caesar wraps. They are like eating a Caesar salad on the go!
You know by now how much I absolutely adore chickpeas, and they make a perfect crunchy, protein-packed filling for these Caesar lettuce boats! Tossed in a delicious array of spices and baked to a crispy perfection, it’s hard not to eat them all as soon as they come out of the oven.
Thanks to the capers and tahini, this vegan Caesar dressing is unbelievably similar to the traditional version. It is deliciously creamy and tangy, and my friends and family were surprised at how much it tasted like the real thing!
Avocado slices add a delicious rich, creaminess and juicy cherry tomatoes offer a refreshing break!
Sprinkled with a simple vegan Parmesan, these Caesar lettuce wraps will disappear within minutes.
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- ¼ cup water
- ½ cup cashews (soaked for at least 2 hours if you do not have a high-speed blender)
- 1 tsp pickle or caper juice
- 1 tsp capers
- 3 tbsp lemon juice
- 1 tbsp tahini
- 2 cloves garlic
- 2 tbsp almond milk (to thin)
- ½ tsp Dijon or brown mustard
- ½ tsp sea salt
- 1 Romaine lettuce heart
- 1 cup cherry tomatoes
- 1 avocado
- 1 15 oz. can chickpeas
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp smoked paprika
- ⅛ tsp chili powder
- ½ cup raw cashews or almonds
- 2 tbsp nutritional yeast
- ¼ tsp garlic powder
- ½ tsp sea salt
- Preheat oven to 400F. Rinse and drain chickpeas. Dry chickpeas with a towel or paper towels. Toss chickpeas in a bowl with garlic powder, sea salt, smoked paprika, and chili powder, until thoroughly coated. Place spiced chickpeas on a baking sheet lined with parchment paper and bake for 20-25 mins, until crispy.
- Meanwhile, combine all ingredients for Caesar dressing in a high speed blender until smooth. Set aside.
- Combine all ingredients for vegan Parmesan in a food processor until fine and crumbly. Set aside.
- Separate romaine lettuce heart into lettuce leaves. These will become the wraps or boats for the toppings. Cut the cherry tomatoes into halves or quarters, depending on their size. Chop the avocado into slices.
- Fill lettuce boats with crispy chickpeas, cherry tomatoes, and avocado slices. Drizzle with Caesar dressing and top with vegan Parmesan.Serve immediately.
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