Rye Free Vegan Kale Caesar Wrap

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the crispy chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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1 tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp salt

For the vegan Caesar dressing

½ cup raw cashews, soaked in water for at least 2 hours, then drained
3 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 tbsp capers, drained
1 tsp dijon mustard
1 small garlic clove
¼ tsp salt
¼ tsp black pepper
3–5 tbsp water, to thin

For the wraps

1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
1 tbsp olive oil
1 tbsp fresh lemon juice
pinch of salt
4 large flour tortillas (10-inch)
1 cup cherry tomatoes, halved
¼ cup vegan parmesan, grated (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel, then spread them on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with smoked paprika, garlic powder, and 1/4 tsp salt. Toss to coat evenly.
2
Roast the chickpeas on the baking sheet for 22–25 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside. Set aside to cool slightly — they will continue to firm up as they cool.

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