Chickpea Tahini Salad Wraps
By Dishing Up the Dirt
This easy lunch is filling without weighing you down and is loaded with crunchy veggies, plump raisins, sunflower seeds and tossed with a spoon worthy tahini sauce.
Ingredients
Salad
- 1 (15 ounce) can chickpeas, drained
- 2 stalks of celery, diced
- 1/2 of a small red onion, diced
- 1/4 cup unsalted sunflower seeds
- 1/4 cup raisins
- 1/2 cup parsley, minced
- Pita bread or Naan for serving
Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water + additional to thin if necessary
- 1 Tablespoon white wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 teaspoon Sriracha hot sauce
- 3 Tablespoons nutritional yeast
- pinch of salt
Overview
Prep Time
15 minutes
Serves
4
Instructions
Step 1
In a large bowl toss the chickpeas with all the salad ingredients (minus the pita or naan) and mix well.
Step 2
In a separate bowl whisk together all the ingredients for the sauce. Taste test and adjust seasonings as needed. If the sauce seems too thick add a touch more water and thin to your desired consistency. This works best with an immersion blender or small food processor.
Step 3
Drizzle half of the sauce with the chickpea mixture and taste test. If it needs more sauce add a little more until it’s coated to your liking.
Step 4
Serve in pita or naan wraps and enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
