Crispy Chickpea Caesar Salad Wraps

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 (15 oz) cans canned chickpeas, rinsed and drained
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp, divided kosher salt
• 2 large romaine hearts, chopped
• 3/4 cup, divided freshly grated Parmesan
• 1/3 cup mayonnaise
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce or soy sauce
• 1 garlic clove, grated
• 1/2 tsp black pepper
• 4 large spinach or flour tortillas
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, thinly sliced

Instructions

1. 1Preheat the oven to 425°F. Pat the chickpeas very dry with paper towels—this is the key to crispiness. Toss them on a rimmed baking sheet with olive oil, garlic powder, smoked paprika, and salt.
2. 2Roast 25–30 minutes, shaking the pan halfway, until the chickpeas are deep golden, crunchy, and some skins have blistered. Let them cool 5 minutes on the pan so they stay crisp.
3. 3While the chickpeas roast, make the Caesar dressing: whisk mayonnaise, lemon juice, Dijon, Worcestershire, grated garlic, Parmesan, remaining salt, and black pepper until smooth and thick. Taste and add more lemon if you like it brighter.
4. 4Chop the romaine into bite-size pieces and place in a large bowl. Add the halved cherry tomatoes and sliced cucumber.
5. 5Pour three-quarters of the dressing over the greens and toss until every leaf is lightly coated and glossy. Fold in another Parmesan.
6. 6Warm the tortillas briefly so they flex easily. Lay one flat and pile a generous amount of dressed salad down the center.
7. 7Scatter a big handful of crispy chickpeas over the salad and finish with a final sprinkle of the remaining Parmesan.
8. 8Fold the sides in and roll tightly. Slice in half and serve right away while the chickpeas are still crunchy. For packing, keep chickpeas and dressing separate and assemble at lunchtime.