Vegan Recipe

Spiced Chickpea Wraps with Tahini Dressing from Thug Kitchen (makes 4 big wraps)

Tahini Dressing
1/4 cup tahini
3 tablespoons warm water
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon soy sauce or tamari
2 cloves garlic, minced

Spiced Chickpeas
1 tablespoon olive oil
3 cups cooked chickpeas
2 tablespoons lemon juice
1 teaspoon maple syrup
1 teaspoon soy sauce or tamari
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper

4 large wraps or flour tortillas
Cucumber sticks
Carrot sticks

1) Dressing: mix it all together in a small glass until smooth and creamy. Set in the fridge.
2) Heat up the olive oil in a large skillet over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. 3-5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are looking right, pour the lemon juice mixture over them and stir. Let it evaporate for about 30 seconds and then add the spices. Stir and let them all fry together for another 30 seconds and then turn the heat off.
3) Serve them in a wrap with some spinach leaves, thinly sliced carrots and cucumber sticks. Drizzle some dressing over it and wrap it up.

**I like this recipe for lunch because it’s super simple. I also use Braggs liquid amino’s instead of soy sauce. I think it would also be good made as a salad, instead of using wraps. It’s also totally vegan. Super simple and loads of flavor. Let me know what you think if you try it out. 🙂

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