Ingredients

• ½ cup vegan mayo
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, peeled
• 1 teaspoon capers
• 2 teaspoons caper brine
• 1–2 teaspoons spicy mustard
• ½ teaspoon black pepper
• Salt to taste

• 1 (15-ounce) can chickpeas, drained and rinsed
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 tablespoon oil

• 4 large wraps (your choice: flour, whole wheat, gluten-free, etc.)
• 2 heads romaine lettuce, chopped
• 2 avocados, sliced
• 2 tomatoes, sliced

Instructions

1. Make the Dressing:
   Add all the dressing ingredients to a food processor or blender. Blend until smooth. Taste and adjust seasoning if needed. Chill in the fridge until ready to use.
2. Prepare the Chickpeas:
   In a bowl, toss the chickpeas with garlic salt, onion powder, smoked paprika, black pepper, and dried parsley.
   Heat the oil in a skillet over medium heat. Add the chickpeas and sauté for about 5 minutes, stirring often, until slightly crispy. Remove from heat and set aside.
3. Assemble the Wraps:
   In a large bowl, toss chopped romaine with the Caesar dressing (if serving immediately).
   Lay out each wrap and layer with dressed romaine, chickpeas, avocado slices, and tomato. Roll tightly, slice in half, and serve.

• If you're prepping these wraps in advance, keep the dressing separate and add just before eating to keep the lettuce crisp.

Nutrition