Crispy Chickpea Caesar Salad Wraps

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 cups chopped romaine lettuce
• 1/2 cup shredded Parmesan cheese
• 1/4 cup Caesar dressing
• 4 large flour tortillas (or gluten-free wraps)
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Pat chickpeas dry and toss with olive oil, smoked paprika, garlic powder, and salt.
3. 3 Spread chickpeas on prepared sheet and roast for 20-25 minutes, stirring halfway through, until crispy.
4. 4 In a large bowl, toss romaine lettuce with Caesar dressing and lemon juice.
5. 5 Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. 6 Divide lettuce mixture among tortillas, top with crispy chickpeas and sprinkle with Parmesan.
7. 7 Fold wraps and serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Skillet

Variations

• Swap romaine for kale for a heartier wrap.
• Add avocado slices for extra creaminess.

Substitutions

• Use lemon juice in place of Caesar dressing for a lighter option.
• Substitute corn tortillas for flour tortillas for a gluten-free alternative.

Pairings

• Pairs well with a chilled glass of Sauvignon Blanc or an icy lemonade.

Nutrition

Tips

• For extra crispiness, ensure chickpeas are thoroughly dried before roasting.
• Add grilled chicken for a protein boost if desired.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat wraps in a microwave or oven to revive crispiness.

Freezing: Does not freeze well due to the texture of the lettuce and tortillas.

Serving Suggestions

• Serve with a side of garlic bread or a refreshing cucumber salad.

FAQ