Crispy Chickpea Caesar Wraps (Dairy-Free) – Simple, Satisfying, And Fresh

These wraps hit that sweet spot between crunchy, creamy, and fresh. Crispy chickpeas stand in for chicken, while a silky dairy-free Caesar dressing brings all the classic flavor. You get big texture, bright lemon, and a little garlicky bite in every bite.

They’re quick enough for lunch, filling enough for dinner, and easy to prep ahead. If you love Caesar salad but want something more portable and plant-focused, this one’s a keeper.

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Crispy Chickpea Caesar Wraps (Dairy-Free) - Simple, Satisfying, And Fresh

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• For the crispy chickpeas: 2 cans (15 oz each) chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• For the dairy-free Caesar dressing: 1/2 cup raw cashews, soaked in hot water 20–30 minutes and drained (or use silken tofu for a nut-free option)
• 1/4 cup water, plus more to thin
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons capers, drained (or 1 teaspoon white miso for umami)
• 1–2 garlic cloves
• 1 teaspoon vegan Worcestershire or 1/2 teaspoon soy sauce/tamari
• 1/2 teaspoon salt, more to taste
• Freshly ground black pepper
• For the wraps: 4–6 large flour tortillas or gluten-free wraps
• 1 large head romaine lettuce, chopped
• 1 cup thinly sliced cucumber or shaved celery (optional crunch)
• 1/2 small red onion, very thinly sliced (optional)
• 1/2 cup dairy-free “Parmesan” or nutritional yeast
• 1/2 cup toasted breadcrumbs or crushed dairy-free croutons
• Lemon wedges, to finish

Instructions

• Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
• Dry the chickpeas well: Spread chickpeas on a clean towel and pat until they’re very dry.Remove any loose skins for extra crispiness.
• Season and roast: Toss chickpeas with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread in a single layer and roast 25–35 minutes, shaking the pan halfway, until deep golden and crisp.
• Blend the dressing: In a blender, combine soaked cashews, water, lemon juice, olive oil, Dijon, capers, garlic, vegan Worcestershire, salt, and pepper. Blend until smooth and creamy.Adjust thickness with a splash more water. Taste and tweak salt, lemon, and pepper.
• Prep the crunch: Toast breadcrumbs in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden. Set aside.
• Toss the greens: In a large bowl, combine chopped romaine, cucumber or celery, and red onion.Add a few spoonfuls of dressing and toss until lightly coated.
• Warm the tortillas: Briefly warm tortillas in a dry skillet or microwave under a damp paper towel to make them flexible and less likely to tear.
• Assemble: Lay a tortilla flat. Add a bed of dressed romaine, a handful of crispy chickpeas, a sprinkle of dairy-free Parmesan or nutritional yeast, and a spoonful of toasted breadcrumbs. Squeeze with a little lemon.
• Wrap it up: Fold the sides in, then roll tightly from the bottom up.Repeat with remaining tortillas.
• Serve: Enjoy right away while the chickpeas are still crisp, with extra dressing on the side for dipping.

What Makes This Recipe So Good

• Classic Caesar flavor, no dairy: You’ll get that tangy, garlicky, umami-rich taste without Parmesan or mayo.
• Crunch in every bite: Roasted chickpeas, crisp romaine, and toasty breadcrumbs deliver serious texture.
• Weeknight-friendly: Most of the work is tossing chickpeas on a tray and blending the dressing.
• Protein-packed and satisfying: Chickpeas make these wraps hearty without feeling heavy.
• Meal-prep ready: Prep components in advance and assemble wraps when you’re hungry.

What You’ll Need

• For the crispy chickpeas:
  • 2 cans (15 oz each) chickpeas, drained, rinsed, and patted very dry
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
• For the dairy-free Caesar dressing:
  • 1/2 cup raw cashews, soaked in hot water 20–30 minutes and drained (or use silken tofu for a nut-free option)
  • 1/4 cup water, plus more to thin
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons capers, drained (or 1 teaspoon white miso for umami)
  • 1–2 garlic cloves
  • 1 teaspoon vegan Worcestershire or 1/2 teaspoon soy sauce/tamari
  • 1/2 teaspoon salt, more to taste
  • Freshly ground black pepper
• For the wraps:
  • 4–6 large flour tortillas or gluten-free wraps
  • 1 large head romaine lettuce, chopped
  • 1 cup thinly sliced cucumber or shaved celery (optional crunch)
  • 1/2 small red onion, very thinly sliced (optional)
  • 1/2 cup dairy-free “Parmesan” or nutritional yeast
  • 1/2 cup toasted breadcrumbs or crushed dairy-free croutons
  • Lemon wedges, to finish

How to Make It

1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Dry the chickpeas well: Spread chickpeas on a clean towel and pat until they’re very dry.

   Remove any loose skins for extra crispiness.

3. Season and roast: Toss chickpeas with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread in a single layer and roast 25–35 minutes, shaking the pan halfway, until deep golden and crisp.
4. Blend the dressing: In a blender, combine soaked cashews, water, lemon juice, olive oil, Dijon, capers, garlic, vegan Worcestershire, salt, and pepper. Blend until smooth and creamy.

   Adjust thickness with a splash more water. Taste and tweak salt, lemon, and pepper.

5. Prep the crunch: Toast breadcrumbs in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden. Set aside.
6. Toss the greens: In a large bowl, combine chopped romaine, cucumber or celery, and red onion.

   Add a few spoonfuls of dressing and toss until lightly coated.

7. Warm the tortillas: Briefly warm tortillas in a dry skillet or microwave under a damp paper towel to make them flexible and less likely to tear.
8. Assemble: Lay a tortilla flat. Add a bed of dressed romaine, a handful of crispy chickpeas, a sprinkle of dairy-free Parmesan or nutritional yeast, and a spoonful of toasted breadcrumbs. Squeeze with a little lemon.
9. Wrap it up: Fold the sides in, then roll tightly from the bottom up.

   Repeat with remaining tortillas.

10. Serve: Enjoy right away while the chickpeas are still crisp, with extra dressing on the side for dipping.

How to Store

• Chickpeas: Store roasted chickpeas in a paper towel–lined container at room temperature up to 24 hours to keep them crisp. For longer storage, refrigerate up to 4 days, then re-crisp in a 375°F oven for 8–10 minutes.
• Dressing: Refrigerate in a sealed jar up to 5 days. If it thickens, thin with water and adjust lemon and salt.
• Greens: Keep romaine washed and dried in a sealed container with a paper towel for 3–4 days.
• Assembled wraps: Best same day.

  If packing for later, keep components separate and assemble just before eating.

Benefits of This Recipe

• Dairy-free comfort food: Enjoy Caesar flavors without dairy, ideal for lactose intolerance or plant-based diets.
• Balanced macros: Chickpeas offer protein and fiber, while olive oil adds healthy fats for satisfaction.
• Customizable: Easy to adapt for gluten-free, nut-free, or higher-protein preferences.
• Meal-prep friendly: Make dressing and chickpeas ahead for fast weekday lunches.
• Budget-conscious: Pantry staples keep costs down while delivering big flavor.

Pitfalls to Watch Out For

• Soggy chickpeas: Not drying chickpeas thoroughly leads to mushy results. Pat them dry and don’t overcrowd the pan.
• Overdressing the greens: Add dressing gradually. You want a light coating, not pooling at the bottom of the bowl.
• Tortillas tearing: Cold tortillas crack.

  Warm them briefly so they’re pliable before wrapping.

• Flat flavor: Caesar needs punch. Taste and adjust lemon, salt, and pepper until it pops.
• Lost crunch in storage: Keep components separate and assemble just before eating for the best texture.

Variations You Can Try

• Nut-free dressing: Swap cashews with silken tofu and reduce water. Add 1 teaspoon white miso for extra depth.
• Gluten-free: Use gluten-free wraps and gluten-free breadcrumbs or crushed GF croutons.
• Extra protein: Add grilled marinated tempeh or baked tofu strips to the wrap.
• Spicy kick: Toss chickpeas with chili powder or cayenne, and add a dash of hot sauce to the dressing.
• Grain boost: Add a layer of cooked quinoa or farro for more bulk and texture.
• Herby twist: Fold chopped parsley or chives into the romaine for freshness.
• Roasted garlic: Swap raw garlic for roasted cloves in the dressing for a sweeter, mellow profile.

FAQ

Can I make the chickpeas in an air fryer?

Yes.

Toss seasoned chickpeas in the basket and cook at 390°F for 12–16 minutes, shaking a few times, until crisp and golden.

What if I don’t have capers?

Use 1 teaspoon soy sauce or tamari and an extra squeeze of lemon. A little white miso also adds a salty, savory note.

How do I keep the chickpeas crispy in a wrap?

Assemble right before eating, dress the greens lightly, and add chickpeas last. If packing lunch, keep chickpeas in a separate container and add them just before you eat.

Can I use store-bought vegan Caesar dressing?

Absolutely.

Choose one you like and adjust lemon or salt to taste. Homemade gives you more control, but store-bought works in a pinch.

What tortillas work best?

Large flour tortillas are the most flexible. For gluten-free, choose pliable wraps specifically labeled for burritos to reduce tearing.

Is there a low-oil option?

Yes.

Air-fry chickpeas with just a light spray and use water or aquafaba in place of some olive oil in the dressing. The texture will still be great.

Can I add veggies?

Definitely. Shredded kale, thinly sliced cabbage, cherry tomatoes, or avocado are all excellent additions.

Wrapping Up

These Crispy Chickpea Caesar Wraps deliver everything you crave from a Caesar—zippy dressing, crunchy greens, and savory bites—without dairy or fuss.

They’re easy to prep, simple to customize, and satisfying any time of day. Keep a jar of the dressing in the fridge, roast a batch of chickpeas, and you’ve got fast, flavorful meals ready to roll.