I think I may have eaten this everyday last week. The curry chickpea wrap drizzled in tahini lemon dressing is so delicious, nutritious, and super easy to make. The best part is it can be made into a wrap or a salad. Gluten free, high in protein, and plant based.

Recipe

Makes 3 wraps

1-3 Tortillas (I’m using Trader Joe’s quinoa wraps)

Chickpeas:

1 Can (15oz) Chickpeas, washed and drained

2 Tsp Curry Powder

1 Tsp Turmeric Powder

Sea salt to taste

Tahini Dressing:

2 Tbsp Tahini (I used Trader Joe’s organic tahini)

1 Tbsp Yacon syrup (sub for maple syrup)

1 Small Lemon juiced

Sea salt to taste

Warm water to desired consistency (add in 1 tbsp at a time)

Toppings:

Salad Greens

Herbs, mint, parsley, cilantro

Sliced Cucumber

Micro Greens

Heat pan to medium heat with sprinkle of oil and warm tortilla. While tortilla warms, rinse and drain chickpeas and set aside. Remove tortilla from pan and add in chickpeas with 1 tsp more avocado oil or coconut oil. Add in curry, turmeric, and sea salt. While chickpeas cook make the tahini dressing, remembering to stir chickpeas occasionally. Mix tahini, lemon, syrup, sea salt and water to desired consistency. Place tahini dressing on wrap, add salad greens, chickpeas, cucumbers, herbs, and micro greens. Drizzle more tahini dressing on top. To fold tortilla: fold the bottom of the tortilla 1in, then fold the left and right side leaving the top open. Enjoy!