Roasted Chickpea Caesar Pita Wraps
Happy Friday!
I know there is no way I can one-up yesterday’s post (I am so proud of that pavlova!), but these pita wraps are perfect to take on a picnic this weekend! And while they may not be as colorful or pretty, they are super tasty.
One thing I need to say off the bat, this is not a “true” caesar dressing. There are no raw eggs, anchovies, or parmesan cheese. This caesar dressing is 100% vegan, but somehow tastes just like caesar dressing.
How? A few key ingredients make it possible. Miso lends a fermented, salty note that kinda gives that anchovy taste. Soaked cashews and hemp seeds lend the creaminess, and nutritional yeast gives that cheesy flavor. You guys, it’s really delicious!
The other stars of this recipe, aside from the dressing, are the roasted chickpeas. They are crunchy, slightly spiced, and super good. I couldn’t stop popping them in my mouth after they got out of the oven.
The salad portion of this wrap uses mixed greens because that it what I had on hand, but it you have romaine, or evan kale, those would be super yummy, too. Honestly, kale may be even more delicious…but I’m partial to kale caesars. I also added avocado for added creaminess (and because I’m hopelessly addicted to avocado and eat it everyday), and cherry tomatoes for a pop of sweetness.
I served these in fluffy Greek pitas, because well… I’m kinda obsessed at the moment. But I also made these a few times in just basic flat wraps, and it was still amazing. I also found that adding a bit of my homemade sriracha added an amazing sweet heat!
PrintRoasted Chickpea Caesar Pita Wraps
Ingredients:
for the roasted chickpeas:
- 15 oz. can chickpeas, drained (BUT SAVE THAT AQUAFABA!)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp chili powder
- pinch of salt
for the "caesar" dressing:
- 1/2 cup raw cashews
- boiling water
- 2 to 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp freshly-squeezed lemon juice
- 1 tbsp nutritional yeast
- 1 tbsp hemp seeds
- 1/2 tbsp vegan worcestershire sauce
- 1 tbsp light miso (I use a chickpea miso)
- 1 tsp dijon mustard
for the wraps:
- greek pitas
- mixed greens
- avocado, sliced
- cherry tomatoes, halved or quartered
Directions:
for the roasted chickpeas:
- Preheat oven to 425 and line a baking sheet with tin foil.
- In a small bowl, toss together the olive oil, garlic powder, chili powder, and salt. Turn on to the baking sheet and bake for 15 minutes. Shake the pan around and then bake for another 15 minutes until nicely roasted.
for the "caesar" dressing:
- Place the cashews in a small bowl. Cover with boiling water for around 3o minutes (easiest to just do this while the chickpeas are roasting).
- Save 1/2 cup of the soaking water from the cashews, and drain the rest. Put the cashews, 1/2 cup of water, and the remaining dressing ingredients into a high-powered blender, and blend until smooth.
for the wraps:
- Toast the pitas on a flat top until warmed and slightly golden on the outside.
- In a small bowl, toss together desired amount of mixed greens, roasted chickpeas, and dressing (you don't have to use it all, as the chickpeas and dressing both save well).
- Place a couple slices of avocado in the center of each warmed pita, then top with the caesar salad mixture, and finally with some tomatoes. Serve!
