Chickpea Wrap Recipe
The Chickpea Wrap with a zesty and slightly spicy tahini dressing makes a perfectly satisfying, vegan-friendly, and healthy meal on those busy days when you don’t feel like cooking.
Servings: 6 servings
Ingredients
- 15 oz chickpeas one 15 ounce can, drained
- 2 stalks of celery diced
- ½ red onion diced
- ¼ cup slivered almonds plus more for topping
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ cup fresh parsley minced
- 1 Romaine Lettuce or other favorite green, chopped
- 6 Naan or pita bread, for serving
FOR THE CITRUS TAHINI SAUCE
- ⅓ cup tahini
- 1 tablespoon white wine vinegar
- 2 teaspoon dijon mustard
- 1 tablespoon honey
- 2 teaspoon Sriracha hot sauce
- 1 orange juiced
- 1 teaspoon orange zest
- salt + pepper to taste
Instructions
- In a large bowl mix together the chickpeas with the celery, red onion, slivered almonds, raisins, dried cranberries and fresh parsley. Stir to combine and set aside.
- In a separate, smaller bowl, stir together the ingredients for the tahini sauce. If sauce is too thick, slowly add water (or more fresh orange juice) 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
- Combine the sauce with the salad mixture and gently stir to coat.
- Serve a big scoop in pita or warm naan and top with fresh greens of your choice.
Nutrition
Calories: 599kcal | Carbohydrates: 87g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1117mg | Potassium: 338mg | Fiber: 7g | Sugar: 11g | Vitamin A: 715IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 2mg
