Vegan Caesar Wraps with Crispy Chickpeas
These fresh vegan Caesar wraps are loaded with crispy chickpeas, tahini caesar, and almond Parmesan. They’re gluten-free, oil-free, and ready in 30 minutes!
Ingredients
Lettuce Wraps
- 1 15 oz. can chickpeas
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon chili powder optional
- 1 Romaine lettuce heart or 1 head of butterhead (Bibb or Boston) lettuce*
- 1 cup cherry tomatoes
- 1 avocado
Tahini Caesar Dressing
- ¼ cup tahini
- 3 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon caper juice
- 1 teaspoon Dijon mustard or brown mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon capers minced or smashed
- 1 clove garlic grated
- 1 teaspoon maple syrup or agave, optional
- 2 tablespoon non-dairy milk unsweetened
Almond Parmesan
- ½ cup almond flour or almond meal, scant
- 3 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Prep the chickpeas for the wraps. Preheat oven to 400F. Rinse and drain chickpeas. Dry chickpeas with a towel or paper towels. Toss chickpeas with garlic powder, sea salt, smoked paprika, and chili powder if using, until thoroughly coated.1 15 oz. can chickpeas, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon smoked paprika, ⅛ teaspoon chili powder
- Place spiced chickpeas on a baking sheet lined with parchment paper and bake for 20-25 mins, until crispy.
- Meanwhile, in a bowl, whisk together all ingredients for tahini Caesar dressing, except for the non-dairy milk, until smooth. Then, add the non-dairy milk and whisk again until combined.¼ cup tahini, 3 tablespoon lemon juice, 1 tablespoon water, 1 teaspoon caper juice, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 teaspoon capers, 1 clove garlic, 1 teaspoon maple syrup, 2 tablespoon non-dairy milk
- Mix all ingredients for almond Parmesan with a fork or whisk in a small bowl until well combined.½ cup almond flour, 3 tablespoon nutritional yeast, ¼ teaspoon garlic powder, ½ teaspoon sea salt
- Separate romaine lettuce heart or butterhead into lettuce leaves. These leaves will become the wraps for your toppings.* Cut the cherry tomatoes into halves or quarters. Chop the avocado into slices.1 Romaine lettuce heart, 1 cup cherry tomatoes, 1 avocado
- Assemble the chickpea Caesar salad wraps. Fill each lettuce wrap with crispy chickpeas, cherry tomatoes, and avocado slices. Drizzle with tahini Caesar dressing and top with almond Parmesan. Enjoy immediately!
Notes
*If using butterhead, you may want to double up on leaves for each cup for sturdiness. Makes about 8 lettuce wraps.
Air-fryer: If you have an air fryer, you can cook the chickpeas at 400°F for 12–15 minutes, shaking halfway through, until crispy.
Nutrition
Serving: 1serving (no dressing or Parmesan)Calories: 535kcalCarbohydrates: 72gProtein: 22gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 618mgPotassium: 1421mgFiber: 25gSugar: 13gVitamin A: 5650IUVitamin C: 32mgCalcium: 145mgIron: 8mg
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