Lime Avocado Caesar Wraps with Smoky Roasted Chickpeas
- Total time
- 45 minutes
- Preparation time
- 20 minutes
- Portions
- 4
A plant-forward Caesar that actually eats like a meal. Tomato-roasted chickpeas
get smoky and savory, tossed with crunchy romaine, creamy avocado, and a
punchy lime Caesar dressing, all wrapped up for lunch or dinner on the go.
High-protein and prep-ahead friendly.
Directions
1. Season & roast chickpeas:
Set oven to 425°F and line a rimmed sheet pan lined with a silicone baking
mat or parchment paper. Drain and rinse the chickpeas and blot them dry. Stir
all of the remaining ingredients together in a medium sized mixing bowl and
whisk to combine. Add the chickpeas to the bowl with the marinade and toss
to coat. Pour the chickpeas onto the sheet tray and bake for 20-25 minutes or
until browned and lightly crispy, stirring halfway through.
2. Make caesar dressing:
Zest one of the limes, and juice both. Add the zest and juice to a medium
mixing bowl with the other dressing ingredients. Whisk until smooth. Add water
a little bit at a time to thin if needed. Store in a sealed container in the
refrigerator until ready to use for up to a week.
3. Assemble:
Toss the romaine with some of the caesar dressing, parmesan, avocado, red
onion, cherry tomato, and parmesan cheese. Fill the wraps with the salad and
then top with the tomato roasted chickpeas. Wrap tightly and enjoy
immediately or wrap in parchment paper to take on the go.
Ingredients
For the smokey roasted chickpeas:
● 1 (15.5 ounce) can chickpeas
● 1/3 cup of tomato puree
● 1 tsp of onion powder
● 1 tsp of maple syrup
● 2 teaspoons low-sodium soy sauce or tamari
● 1 teaspoon smoked paprika
● ½ teaspoon garlic powder
● ¼ tsp of liquid smoke
● 1 Tbsp of olive oil
For the lime caesar dressing:
● 2 Dole limes
● 1/2 cup plain Greek yogurt, or thick strained nondairy yogurt
● 1/3 cup finely-grated Parmesan cheese or 2-3 tablespoons nutritional yeast
● 1 tablespoon olive oil
● 2 teaspoons low-sodium soy sauce or tamari
● 1 teaspoon capers, finely chopped
● 1 teaspoon Dijon mustard
● 1/4 teaspoon garlic powder
● ¼ teaspoon sea salt
● ¼ tsp fresh ground black pepper
● 1 and 1/2 tablespoons water, if needed, to thin
For the wraps:
● 4, 100% whole wheat burrito-size wraps
● 1 head Romaine lettuce, washed, dried, and chopped into bite-sized pieces
● 1 Dole Avocado, cut into ¼ inch chunks
● ¼ red onion, finely diced
● ½ pint cherry tomatoes, halved
● Shaved Parmesan cheese or nutritional yeast