Morning made simple

A vegan twist on a classic dish, this 5-minute Caesar dressing made with Forager Project Unsweetened Plain Cashewmilk Yogurt is guaranteed to become a new staple in your fridge! Toss the dressing with some fresh romaine and crispy chickpeas, stuff it into a tortilla, and you’ll have one of the best wraps ever.


  • Caesar Dressing
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • Juice from 1/4 a lemon ( about 1 tablespoon)
  • 2 cloves garlic
  • 2 teaspoons capers
  • 1 teaspoon caper juice
  • 2 teaspoons dijon mustard
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • 2 tablespoons hemp seeds
  • salt and pepper to taste
  • Wrap Ingredients
  • Canned chickpeas, drained and rinsed.
  • Tortilla of choice
  • Romaine lettuce
  • Optional toppings: vegan parmesan cheese, hemp seeds


  • If you want to make your chickpeas crispy, preheat your oven to 400ºF. Drain and rinse the chickpeas before tossing them with olive oil, salt, pepper and garlic powder to taste. Bake for 10-20 minutes or until crispy.
  • Make your Caesar dressing by combining all of the ingredients into a blender and blending until smooth.
  • Chop up your romaine into bite-sized pieces.
  • When ready, combine the dressing, chickpeas and romaine and stir to combine. You can add in more hemp seeds for additional protein, and/or some vegan parmesan if desired!
  • Warm up your tortilla in a pan before adding in your chickpea caesar salad mixture. Fold the wrap together and sear it in the pan for a few minutes on the top and bottom to hold it all together.
  • Done! Cut the wrap in half, if desired, and enjoy.