Chickpea Tahini Salad Wraps

Chickpea Tahini Salad Wraps: A Protein-Packed Lunch

Looking for a lunch option that’s both satisfying and nutritious? Look no further than Chickpea Tahini Salad Wraps! This recipe is bursting with protein from chickpeas, healthy fats from tahini, and refreshing crunch from vegetables. Plus, it’s easy to customize with your favorite add-ins and takes just minutes to prepare.

Ingredients

• Salad:
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 stalks celery, diced
  • ½ red onion, diced
  • ¼ cup unsalted sunflower seeds
  • ¼ cup raisins
  • ½ cup fresh parsley, chopped
• Tahini Sauce:
  • ¼ cup tahini
  • ¼ cup water
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of black pepper
• Wraps:
  • 4 whole wheat tortillas

Cooking Guide

1. Prepare the Salad: In a large bowl, combine chickpeas, celery, red onion, sunflower seeds, raisins, and parsley.
2. Make the Tahini Sauce: In a separate bowl, whisk together tahini, water, lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper until smooth. Adjust seasonings to taste.
3. Assemble the Wraps: Spread a generous amount of tahini sauce over each tortilla. Divide the chickpea salad mixture evenly among the tortillas and roll up tightly.

Tips

• Chickpea Alternatives: Don’t have chickpeas? You can substitute cooked lentils or cannellini beans for a similar texture and protein content.
• Veggie Boost: Add in chopped cucumber, bell peppers, or shredded carrots for extra crunch and vitamins.
• Spice it Up: For a kick, add a pinch of cayenne pepper or a sprinkle of your favorite hot sauce to the tahini sauce.
• Leftovers: The chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers cold or warmed up slightly.