Crispy Chickpea Caesar Wraps with Tahini Dressing

👩‍🍳 Instructions

Roast the Chickpeas:

1. Preheat the oven to 200°C (400°F). Allow it to fully heat so the chickpeas begin crisping as soon as they go in. Pat the drained chickpeas very dry with a clean towel—this step is key to achieving maximum crunch, as moisture can cause them to steam instead of roast.
2. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until each piece is evenly coated. Spread them out in a single layer on a baking sheet, leaving space between them for proper airflow.
3. Roast for 20–25 minutes, shaking the pan halfway through to encourage even browning. They should emerge golden, crisp on the outside, and lightly tender inside. Allow them to cool slightly; they will continue to firm up as they rest. 🧆🔥

Make the Tahini Caesar Dressing:

1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, Dijon mustard, and soy sauce. The mixture will thicken at first—this is normal.
2. Add the water a little at a time, whisking until the dressing becomes smooth and creamy. Adjust the consistency by adding more water if needed. Season with salt and pepper, tasting and adjusting until balanced and bright. 🥣🍋

Assemble the Wraps:

1. Lay each tortilla or flatbread flat on a clean surface. Add a generous, even layer of chopped romaine lettuce down the centre so the wrap has a crisp, structured base.
2. Sprinkle with grated Parmesan or nutritional yeast for a savoury, Caesar-style flavour. Drizzle the tahini Caesar dressing over the lettuce, allowing it to lightly coat the greens without oversaturating them. 🥬🧀

Add the Chickpeas: