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Chickpea Ceasars Salad Wrap
Chickpea Ceasars Salad Wrap
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25/06/2022, 17:14 Pick Up Limes: Print Recipe
Ingredients Directions
1. To make the chickpea croutons, cook the chickpeas, oil,
Chickpea croutons
and salt in a medium pan* over high heat, stirring often
1 cup (164 g) cooked chickpeas for 14 minutes, until golden. Then remove from the heat.
2 tsp (10 mL) olive oil The chickpeas will continue to crispen slightly as they
¼ tsp salt cool.
2. Meanwhile, in a small bowl, make the dressing by mixing
Yogurt Caesar dressing the yogurt, mayo, nutritional yeast, lemon juice and zest,
capers, garlic powder, salt, and pepper. To another bowl,
½ cup (120 mL) unsweetened soy
mash the remaining chickpeas with half of the dressing.
yogurt
3. To assemble the wrap, place the tortilla wraps on a flat
2 Tbsp (30 mL) vegan mayonnaise
surface. Divide the lettuce, mashed chickpeas, and
2 Tbsp (4 g) nutritional yeast flakes
chickpea croutons between the wraps. If desired, toss the
½ lemon, juiced and zested
lettuce with the remaining dressing before assembling.
1 tsp (3 g) capers, finely minced
4. Fold in the sides of the wrap, then fold the wrap upwards
½ tsp garlic powder
and over to seal in the fillings. Serve with any remaining
¼ tsp salt
dressing. Enjoy!
¼ tsp ground black pepper
Notes
The wrap ■ * Alternatively, in a microwave-safe bowl, add the
1 cup (164 g) cooked chickpeas chickpeas, olive oil, and salt. Mix to coat. Microwave for 7
2 large (25 cm) soft tortillas minutes on medium-high power (600 W). Stir and
1½ cups (52 g) romaine lettuce, microwave again for another 7 minutes. The chickpeas
chopped should be golden and lightly crispy. Use oven mitts when
removing the chickpeas from the microwave.
Storage
■ The assembled wrap should be enjoyed the day it's made.
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