Tahini Chickpea Salad Wraps

2 cans chickpeas; roughly mash half using food processor

1 onion, finely chopped

3 kale leaves, finely chopped 

4 cloves garlic/minced garlic

2 lemons, juiced

3 Tbsp TahiniĀ 

3 Tbsp Dijon mustard

2 Tbsp red wine vinegar

1 Tbsp Maple Syrup

Salt and pepper to taste

Banana peppers or pickles of choice for topping

Simply mix all ingredients together. If you plan to eat on bread or a wrap later, you can toast it to keep it from getting soggy. Great on its own, as a side, or as a portable sandwich or wrap.

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