Chickpea and Kale Wraps with Creamy Roasted Red Pepper Dressing

I am very excited to share this recipe with all of you! It's one of my favorites, and is quite simple to make. The only cooking involved is for the chickpeas, so I'd say it's a foolproof meal to prepare. These wraps are great for lunch and beats your typical meat & cheese sandwich! They are crunchy, creamy, and provide the perfect amount of spice. 

The creamy roasted pepper dressing has a cashew base, making this recipe vegan (if you use vegan tortillas). The crunchy kale and spicy chickpeas paired with the creamy dressing, avocado, and red onion is the perfect bite! If you prefer to ditch the wraps, this recipe can be prepared as a salad. 

Chickpea & Kale Wraps with Creamy Roasted Red Pepper Dressing

Servings: 4 wraps

Ingredients

• 15 oz. can of chickpeas

• 2 tablespoons of olive oil

• 2 teaspoons of cumin

• 1/2 teaspoon of smoked paprika

• 1/2 teaspoon ground coriander

• 1/2 teaspoon of cayenne pepper

• 1 teaspoon salt

• 1 bunch of kale (plus 1 tablespoon of lemon juice and pinch of salt for massaging)

• 1 avocado

• 1/2 red onion

• 4 tortillas

For the Dressing

• 1/2 cup of cashews (soaked overnight)

• 1/4 cup of filtered water

• 2 tablespoons of olive oil

• 2 teaspoons of tamari or soy sauce

• 1 tablespoon of lemon juice

• 1/2 tablespoon of dijon mustard

• 1/2 teaspoon of garlic salt

• 1/4 teaspoon of salt

• 1/4 teaspoon of cayenne pepper

• 1 tablespoon of capers, minced

• 1/2 cup of roasted red peppers, chopped

Instructions

1. Preheat oven to 400°F. Lightly grease or line a baking tray with parchment paper.

2.  Drain and rinse the chickpeas, then transfer to a medium sized bowl and lightly pat dry with a towel. Add the olive oil and spices to the chickpeas and gently mix until the chickpeas are coated. Transfer to the baking tray and spread the chickpeas in a single layer. Roast for 20 minutes, stirring halfway through.

3. Meanwhile, prepare the kale and dressing. Rinse kale and pat dry. Remove stems and roughly chop. Place chopped kale in a medium bowl and massage with lemon juice and salt for 2 minutes. Set aside.

4. For the dressing, blend the cashews and filtered water together until creamy (about 2 minutes). Combine olive oil, tamari, lemon juice, garlic salt, cayenne, capers, and roasted red peppers in a small bowl and add to the cashew cream. Blend until smooth. Pour preferred amount of dressing over kale and toss. 

5. To assemble the wraps, place 2 heaping spoonfuls of the roasted chickpeas on the tortillas. Gently mash with a fork. Next, add a few spoonfuls of the dressed kale. Place avocado & onion slices on top, finish with a drizzle of more roasted red pepper dressing & enjoy!