Chickpea Caesar Salad Wraps

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• Author: baking
• Total Time: 25 minutes
• Yield: 2–3 wraps 1x

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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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.