(Warm) Chickpea KaleCaesar Pitas – I have been craving one of these ALL week. SO good. They may look super simple (as they are to make), but they’re BIG on that delicious creamy caesar flavour. It actually freaked out my mom a little – she totally thought she was eating my dad’s famous caesar dressing, not my plant based (oil free) version. Classic. Avocado was the perfect, and only other addition.
This one is for my brother who, I believe, lived off of chicken caesar wraps ALL throughout his 20’s?! He’s currently working up North, otherwise I would have LOVED to get his opinion. I think this updated chickpea version would have BLOWN his mind. The chickpeas are spot on – mega tender & slightly lemony + salty. This one skillet, easy meal will have you nibbling before the pitas are filled!…in that case, it makes for a tasty creamy caesar salad.
These pitas make a great grab&go lunch or snack. They’re nearly as delicious cold, so prepping the day/night prior is absolutely an option. The kale should hold up well – very hearty. By day three, you may have some issues with the avocado turning shades of brown. With that said, I always prefer mine fresh (and warm).
We LOVE our kale, so adding a plant based version of our family’s famous salad dressing with some tender lemony + salty chickpeas didn’t take much thought. These pitas won’t either! Definitely a favourite – yum.
- 1 cup raw cashews *soaked in hot water for 30mins & drained
- 1/3 cup water – more if needed
- 4 large garlic cloves
- 3 tbsp fresh lemon juice
- 1 tsp worcestershire *plant based
- 1/2 tsp tobacco or hot sauce
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard
- 1/8 tsp white pepper
- 1 398ml can organic chickpeas, rinsed in strainer
- 1 hearty bunch organic kale, washed
- 3 tbsp fresh lemon juice
- 1&1/2 tbsp grapeseed oil
- 1/2 tsp sea salt
- 2 whole wheat or gluten free pitas – sliced in half
- 1-2 ripe avocados
- 1 whole lemon
Add all of the *caesar dressing ingredients to a high speed blender. Blend on high until smooth. Store in an airtight container – on the counter if using right away (room temp.), or in the fridge if not using until the next day. Best when used within 2-4days.
Add to a bowl the lemon juice, grapeseed oil, and sea salt. Whisk to combine. Pour in the rinsed chickpeas and stir to coat. Set aside and prep the kale.
Once washed, cut the rib (centre stem) off each kale leaf and discard – use in juicing, compost, or toss to the pups. Cut the remaining kale leaf into bite size strips – about 1inch wide. Set aside.
Heat a large skillet over med. heat. Pour in the chickpeas with all of the lemon/oil mixture – stir. Bring to a gentle boil. Stirring often, boil for about 3mins, or just until the chickpeas are tender.
Add the prepared kale to the skillet, laying it on top of the chickpeas. Place the lid on and steam for about 2-3mins, or until the kale is just nearing tender – not wilting. Fold in the kale with the chickpeas once the lid is removed.
Remove from heat – most of the lemon/oil mixture should have cooked off; some is good as it will help the caesar dressing go on smoothly.
While still in the skillet, pour the caesar dressing over the warm kale and chickpeas. Fold until everything is evenly coated.
Take one half of the sliced pita, open the centre to make a pocket, add a couple avocado slices, and fill with the warm chickpea kale caesar mixture.
Serve with a pinch of fresh pepper & fresh lemon wedge – squeeze over the pita filling just before eating.