Chickpea Caesar Salad Wraps

published Apr 10, 2023
Chickpea Caesar Salad Wraps Recipe

A vegetarian spin on the chicken Caesar salad wrap with crunchy spiced chickpeas, sourdough croutons, and a creamy tahini-based caesar dressing.

Serves4

Prep25 minutes to 30 minutes

Cook20 minutes to 25 minutes

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stack of chickpea caesar salad wraps
Credit: Photo: Lucy Schaeffer; Food Styling: Jessie YuChen

With a symphony of satisfying textures and assertive flavors, it’s easy to see why chicken Caesar wraps have long been a grab-and-go mainstay for busy folks. My vegan-friendly version swaps in protein-rich roasted chickpeas for the usual sliced chicken and features a Caesar dressing doppelgänger that’s made with creamy tahini. Ideal for meal prep, the croutons, chickpeas, and dressing can all be prepared ahead of time, so all that’s left is assembling the wraps when it’s time to eat.

Is There a Substitute for Chickpeas?

The chickpeas in these wraps take on a nutty flavor and slightly chewy texture when roasted, which makes them a great substitute for chicken. But if chickpeas aren’t your thing, there are plenty of other hearty options that can add a little protein to your wrap.

If you want something super chicken-y, reach for your favorite plant-based “chicken” tenders or nuggets. Prepare according to the directions on the package, then pop ’em in your wrap — whole or chopped.

Baked or air-fried tofu would also work great here. You can season them the same way you would the chickpeas, or improvise with your favorite spices or spice blends.

If you include eggs in your diet, the addition of chopped hard-boiled eggs gives the wraps some heft and a Cobb-meets-Caesar vibe.   

Credit: Photo: Lucy Schaeffer; Food Styling: Jessie YuChen

Chickpea Caesar Salad Wraps Recipe

A vegetarian spin on the chicken Caesar salad wrap with crunchy spiced chickpeas, sourdough croutons, and a creamy tahini-based caesar dressing.

Prep time 25 minutes to 30 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

For the chickpeas

  • 1

    (about 15-ounce) can chickpeas

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    smoked paprika

  • 1/2 teaspoon

    onion powder

  • 1/2 teaspoon

    garlic powder

For the croutons

  • 2 slices

    sourdough sandwich bread

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon

    dried oregano

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon

    kosher salt

For the dressing

  • 1

    large or 2 small garlic cloves

  • 1

    medium lemon

  • 1/4 cup

    well-stirred tahini

  • 1/4 cup

    cold water

  • 2 teaspoons

    Dijon mustard

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

For wraps

  • 1

    medium romaine lettuce heart (about 8 ounces)

  • 1 cup

    cherry or grape tomatoes (about 5 ounces)

  • 4

    (10 to 12-inch) flour tortillas (burrito sized)

Instructions

Make the chickpeas and croutons

  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF.

  2. Drain and rinse 1 (about 15-ounce) can chickpeas. Place on a rimmed baking sheet and pat dry with a paper towel or kitchen towel. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Toss until evenly coated; spread into an even layer.

  3. Cut 2 slices sourdough sandwich bread into 1/2-inch cubes and place on a second rimmed baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt. Toss until evenly coated; spread into an even layer.

  4. Bake, stirring halfway through, until the croutons are golden-brown and crisp, 15 to 20 minutes total, and the chickpeas are golden-brown and crispy on the outside, 20 to 25 minutes total. Meanwhile, make the dressing.

Make the dressing

  1. Prepare the following, adding each to the same large bowl as it is completed: Finely grate 1 large or 2 small garlic cloves. Finely grate the zest from 1 medium lemon until you have 1 teaspoon. Juice the lemon until you have 2 tablespoons.

  2. Add 1/4 cup tahini, 1/4 cup cold water, 1 tablespoon olive oil, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until combined.

  3. When the croutons and chickpeas are ready, let cool for 10 minutes on the baking sheets.

Assemble the wraps

  1. Core and cut 1 medium romaine lettuce heart into bite-sized pieces (about 4 cups) and add to the dressing. Quarter 1 cup cherry or grape tomatoes and add to the bowl. Add the chickpeas and croutons and toss until evenly coated in dressing. Taste and season with more kosher salt and pepper as needed.

  2. Wipe off the baking sheet for the croutons. Place 4 (10 to 12-inch) flour tortillas in a single layer on the baking sheet (they can overlap slightly if needed). Return to the oven and heat until warmed through, 1 to 2 minutes.

  3. To assemble the wraps, divide the salad mixture evenly across the center of the tortillas. Tightly wrap each one like a burrito (see How To Wrap a Burrito). Cut in half if desired and serve.

Recipe Notes

Make ahead: The dressing can be refrigerated in an airtight container for up to 1 week; re-whisk before using. The croutons can be stored in an airtight container at room temperature for up to 2 weeks. The roasted chickpeas can be refrigerated in an airtight container for up to 3 days.