These Chickpea Caesar Salad Wraps are a healthy, plant-based lunch option perfect for meal prep, hikes, picnics, or workdays. Made with seasoned chickpeas, crunchy romaine, croutons, and a creamy tahini Caesar dressing, they’re both satisfying and portable.
Total Time: 25 minutes
Yield: 2–3 wraps
Diet: Vegetarian
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tsp olive oil
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- 1/2 tsp salt
- 3–4 cups chopped romaine lettuce (1 large head or 2 small)
- 1/2 cup Caesar dressing (use tahini-based or your favorite)
- 1/2 cup freshly shredded or shaved parmesan (larger shards preferred)
- 1 cup croutons (lightly crushed)
- 1 ripe avocado, mashed (optional)
- 2–3 large wraps or tortillas
Instructions
- Cook the chickpeas:
Pat the chickpeas dry with a towel. Heat a large skillet over medium heat and add olive oil. Add chickpeas, paprika, garlic powder, onion powder, smoked paprika (if using), and salt. Stir to coat and cook for about 5 minutes, until warmed through and slightly crispy. - Prepare the salad:
In a medium bowl, toss the chopped romaine with 1/3 to 1/2 cup Caesar dressing. Add in the parmesan and croutons. Toss again to combine. - Assemble the wraps:
Lay out each wrap on a clean surface. Spread a spoonful of mashed avocado (if using) along the base. Add about 1/3 of the seasoned chickpeas and a few generous spoonfuls of Caesar salad mix. Fold in the sides and roll up tightly. - Optional seal:
For a toasted finish, place the wrap seam-side down in a hot skillet with a little cooking spray and sear for 1–2 minutes to help it hold together. - Serve:
Slice each wrap in half and enjoy immediately or store for later.
Notes
- Add-ins like sliced red onion, tomatoes, or even roasted red peppers make great additions.
- Use kale instead of romaine for extra nutrients and a different texture.
- Wraps can be made a few hours in advance and kept chilled—great for on-the-go meals.
Chickpea Caesar Salad Wraps
- Total Time: 25 minutes
- Yield: 2–3 wraps 1x
Description
These Chickpea Caesar Salad Wraps are a healthy, plant-based lunch option perfect for meal prep, hikes, picnics, or workdays. Made with seasoned chickpeas, crunchy romaine, croutons, and a creamy tahini Caesar dressing, they’re both satisfying and portable.
Ingredients
-
1 (15 oz) can chickpeas, drained and rinsed
-
2 tsp olive oil
-
3/4 tsp paprika
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/4 tsp smoked paprika (optional)
-
1/2 tsp salt
-
3–4 cups chopped romaine lettuce (1 large head or 2 small)
-
1/2 cup Caesar dressing (use tahini-based or your favorite)
-
1/2 cup freshly shredded or shaved parmesan (larger shards preferred)
-
1 cup croutons (lightly crushed)
-
1 ripe avocado, mashed (optional)
-
2–3 large wraps or tortillas
Instructions
-
Cook the chickpeas:
Pat the chickpeas dry with a towel. Heat a large skillet over medium heat and add olive oil. Add chickpeas, paprika, garlic powder, onion powder, smoked paprika (if using), and salt. Stir to coat and cook for about 5 minutes, until warmed through and slightly crispy. -
Prepare the salad:
In a medium bowl, toss the chopped romaine with 1/3 to 1/2 cup Caesar dressing. Add in the parmesan and croutons. Toss again to combine. -
Assemble the wraps:
Lay out each wrap on a clean surface. Spread a spoonful of mashed avocado (if using) along the base. Add about 1/3 of the seasoned chickpeas and a few generous spoonfuls of Caesar salad mix. Fold in the sides and roll up tightly. -
Optional seal:
For a toasted finish, place the wrap seam-side down in a hot skillet with a little cooking spray and sear for 1–2 minutes to help it hold together.
-
Serve:
Slice each wrap in half and enjoy immediately or store for later.
Notes
-
Add-ins like sliced red onion, tomatoes, or even roasted red peppers make great additions.
-
Use kale instead of romaine for extra nutrients and a different texture.
-
Wraps can be made a few hours in advance and kept chilled—great for on-the-go meals.