Bright wraps filled with smashed chickpeas, crisp veggies, and a creamy lemon-tahini dressing for easy meals.
# Ingredient List:
→ Chickpea Filling
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons fresh parsley, chopped
03 - 1 small red onion, finely diced
04 - 1 medium carrot, grated
05 - 1 small cucumber, diced
06 - 1 cup baby spinach, chopped
07 - Salt and black pepper to taste
→ Lemon Tahini Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon olive oil
11 - 1 clove garlic, minced
12 - 1 teaspoon maple syrup or agave nectar
13 - 2 to 3 tablespoons cold water
14 - Salt to taste
→ Assembly
15 - 4 large whole wheat or gluten-free wraps
16 - 1 cup mixed salad greens
17 - Lemon wedges for serving
# How to Make:
01 - In a medium bowl, lightly mash chickpeas with a fork, leaving some chunky texture. Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper. Mix well to combine.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and a pinch of salt. Add water gradually, whisking until the dressing is smooth and pourable.
03 - Pour the dressing over the chickpea mixture and toss until evenly coated.
04 - Lay out wraps on a clean surface. Place a handful of salad greens down the center of each wrap. Spoon the chickpea mixture evenly over greens.
05 - Fold in the sides and roll up each wrap tightly. Slice in half if desired. Serve immediately with lemon wedges on the side.
