Chickpea Tahini Salad Wraps
These chickpea tahini salad wraps are my favorite lunch at the moment. They’re filling without weighing you down and loaded with crunchy veggies, plump raisins, sunflower seeds and tossed with a spoon worthy tahini sauce. Taylor ate three of these and has requested them multiple times since we first made them last week. They’ve been fueling him up while he finishes the deer fence. Omg–I cannot believe operation deer fence is almost complete. I’ll fill you all in on the progress soon!
Anyhow, back to these wraps. If you’ve been reading this blog for a while than you already know how much I love tahini. I use it in quite a bit of my cooking and add it to almost every sauce I make. It’s my favorite condiment and I’m thrilled to introduce you all to my favorite brand of tahini—Soom Tahini has the absolute BEST consistency of any tahini I’ve ever tried. I always hate when my tahini gets rock hard near the end of the jar and Soom Tahini doesn’t have this problem. It’s smooth and pourable and delicious. I’ve been using it ever since the company sent me a couple of jars last winter (when I whipped up these cookies) and I’ve never looked back. Soom is run by three rad woman who just so happen to be sisters (so damn cool!) and I’m so obsessed with their tahini that I just ordered a 40 pound bucket–no joke! Anyhow, if you’re in the market for some exceptional tahini check these rad ladies out!
I hope you all enjoy these chickpea tahini wraps as much as we do. They’re a breeze to prepare and delicious to boot.
Cheers from Tumbleweed Farm.
Chickpea Tahini Salad Wraps
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4Salad
- 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
- 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
- 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
Wow! These look so tasty and easy. Can’t wait to try.
Looks amazing. Can’t wait to make these for my lunches next week!
This sauce is the jam! Soooo good! We just had some leftover sauce over hot sweet potato, kale and rice salad! Thanks so much!
Have you made this without the nutritional yeast? Is there a substitute
The nutritional yeast adds a lot of flavor here. Without it the sauce will be lacking a lot of taste….I’m not sure what I’d substitute. Can you not eat nutritional yeast? Or is it hard to find in your neck of the woods? If it’s the former I’d recommend purchasing it online. Let me know what you do!
prob parmesan for a non vegan substitute as nutritional yeaast is cheesy in flavour
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