Cannellini Bean Vegan Caesar Dressing and Chickpea Wraps // Nut Free

I came up with this recipe for three reasons. The first reason is I didn't have any cashews which is what I normally use and I really had a taste for vegan caesar. The second reason is beans are lower in calories and fat. Much, much lower in calories. The third reason is great northern and cannellini beans, beans in general, are not as costly as cashews. Don't get me wrong, I love cashews but they can be really expensive. 

I just thought of another reason. Some people might have an allergy to cashews so this will be good for them too. 

I also ran out of vegan Worcestershire and didn't realize it at the time so I improvised and used tamari. I actually prefer it over the vegan Worcestershire. 

This is great for meal prep too. Double the amount of chickpeas and you can have them for lunch all week. 

Let's get to the recipe. Here is what you will need. 
1 1/2 cups of cannellini beans
1/2 cup plain plant milk
2 tbsp nutritional yeast
1 clove of garlic
1 tbsp lemon juice
1 1/2 tbsp capers
1 tbsp vegan Worcestershire or tamari
1/2 tsp salt 

Put everything in a blender or processor and blend until smooth and creamy. Give it a taste and adjust accordingly. 

For the wraps you will need the following:
1 1/2 cups chickpeas
romaine, tortillas or your favorite wrap of choice
vegan Parmesan
chopped tomato

Toss the chickpeas into a processor and process until crumbly. Do not over process or you will have hummus. Transfer the chickpeas to a large bow. and add enough vegan caesar to nicely coat the chickpea crumble.

Spread some on your lettuce or wrap of choice. Add some tomato and vegan Parmesan. Pepper too if you like. Roll it up and enjoy.