Vegan Chickpea Caesar Wraps

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

subheading: FOR THE VEGAN CASHEW CAESAR DRESSING:

½ cup raw cashews, soaked for at least 2 hours and drained

⅓ cup water

1 teaspoon Dijon mustard

1 clove garlic, roughly chopped

1 tablespoon capers

1 tablespoon freshly squeezed lemon juice

1 ½ tablespoons red wine vinegar

¼ teaspoon fine salt

⅛ teaspoon freshly ground black pepper

3 tablespoons nutritional yeast

subheading: FOR THE WRAPS:

1 cup cooked chickpeas

3 cups roughly chopped romaine lettuce

2 cups Tuscan (lacinato) kale, washed, stemmed, and torn into strips or pieces

1 tablespoon capers, mostly drained (a little of the liquid is fine)

2 large, whole wheat or regular wraps (I recommend at least 8 to 10" diameter for easy wrapping!)

optional additions: cherry tomatoes, ¼ cup chopped vegan bacon, a handful of chopped, sun-dried tomatoes, or additional veggies of choice

Directions at thefullhelping.com

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