Chickpea Tahini Salad Wraps
By Chef Dishing Up the Dirt
Trust me: they’re filling without weighing you down.
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
Cook Time
0 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
- Cooking times will vary from kitchen to kitchen
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.
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