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.
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Chickpea Tahini Salad Wraps
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 0 minutes | Serves: 4
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
Preparation
- In a large bowl toss the chickpeas with all the salad ingredients (minus the pita or naan) and mix well.
- 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.
- 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.
- 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.
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