Description
These Vegan Lemon Tahini Chickpea Wraps are a quick, nutritious, and flavorful lunch or light dinner option. Packed with crunchy fresh vegetables, protein-rich chickpeas, and a creamy, tangy lemon tahini dressing, these wraps are perfect for a healthy, plant-based meal ready in just 15 minutes.
Ingredients
Scale
Chickpea Mixture
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons chopped fresh parsley
- 1 small red onion, finely diced
- 1 medium carrot, grated
- 1 small cucumber, diced
- 1 cup baby spinach, chopped
- Salt and black pepper, to taste
Lemon Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon maple syrup or agave nectar
- 2 to 3 tablespoons cold water
- Salt, to taste
Wrap Assembly
- 4 large whole wheat or gluten-free wraps
- 1 cup mixed salad greens
- Lemon wedges for serving
Instructions
- Prepare Chickpea Filling: In a medium bowl, lightly mash the drained and rinsed chickpeas using a fork, leaving some chunks for texture and mouthfeel.
- Combine Vegetables with Chickpeas: Add the chopped parsley, finely diced red onion, grated carrot, diced cucumber, chopped baby spinach, salt, and black pepper to the mashed chickpeas. Mix thoroughly to distribute all ingredients evenly.
- Create Lemon Tahini Dressing: In a small bowl, whisk together tahini, freshly squeezed lemon juice, olive oil, minced garlic, maple syrup (or agave nectar), and a pinch of salt. Gradually add cold water while whisking until the dressing becomes smooth and pourable.
- Coat Mixture with Dressing: Pour the prepared lemon tahini dressing over the chickpea and vegetable mixture, tossing gently until the entire mixture is evenly coated with the dressing.
- Assemble Wraps: Lay out the whole wheat or gluten-free wraps on a clean surface. Place a handful of mixed salad greens down the center of each wrap. Spoon the dressed chickpea mixture evenly over the greens.
- Roll and Finish: Fold in the sides of the wraps and roll each one tightly to enclose the filling. If desired, slice the wraps in half diagonally for easier handling and a stylish presentation.
- Serve: Serve the wraps immediately with fresh lemon wedges on the side, allowing diners to add extra brightness and flavor as desired.
Notes
- For added protein, consider adding some roasted chickpeas or your favorite plant-based protein.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to swap the wraps for lettuce leaves for a low-carb option.
- If you prefer a bit of spice, add a pinch of cayenne pepper or chili flakes to the dressing.
- Use gluten-free wraps to keep the recipe gluten-free.
