Vegan Chickpea Caesar Salad Wraps (GF)

Vegan Chickpea Caesar Salad Wraps (GF)

These Vegan Chickpea Caesar Salad Wraps are the perfect easily transportable, make-ahead plant-based lunch! 
Course Main Course
Cuisine American
Keyword chickpea caesar salad, vegan caesar salad, vegan chickpea wrap
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2
Calories 319kcal
Author Rhian Williams


  • 400 g (14oz) tin of chickpeas, drained and rinsed

For the Caesar dressing:

  • 50 g (1/3 cup) raw cashew nuts soaked overnight in cold water or in boiling water for 10 minutes
  • 3 teaspoons apple cider vinegar (ensure gluten-free if necessary)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon (Dijon) mustard
  • 1 teaspoon maple syrup (or sub agave syrup)
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • Salt + pepper, to taste

To serve*:

  • 2 tortillas (ensure gluten-free if necessary)
  • Romaine or Cos lettuce, shredded
  • Red peppers, cut into matchsticks


  • Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)

For the Caesar dressing:

  • Add all ingredients for the dressing to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
  • Taste and adjust seasonings as necessary
  • Add the dressing to the chickpeas etc and mix well. Taste and add more salt if necessary

To serve:

  • Divide the mixture between the tortillas, add the lettuce and peppers and wrap by tucking in both sides then rolling
  • The chickpea Caesar salad (without lettuce) will keep for up to a couple of days covered in the fridge, and keeps well in the wrap for several hours


*Also delicious with coconut bacon or almond bacon added 


Calories: 319kcal