Crisp the chickpeas

• Heat the olive oil in a frying pan over medium-high heat.
• Add the drained chickpeas and cook until golden and crunchy, stirring occasionally.
• Season with salt and black pepper and set aside.

Dress the kale

• Place the chopped kale in a mixing bowl.
• Add the vegan caesar dressing and massage it into the kale until softened and well coated.

Assemble the wraps

• Lay the tortilla wraps flat and spread the dressed kale over the centre.
• Top with the crispy chickpeas.
• Fold in the sides and roll up tightly.

Serve

• Slice the wraps in half and serve right away while the chickpeas are still crunchy.