Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.