Chickpea Tahini Salad Wraps
1 15 oz can of chickpeas
2 stalks of celery, diced
½ of a small red onion, diced
¼ cup unsalted sunflower seeds
¼ cup raisins
½ cup minced parsley
¼ cup Soom Premium Tahini
¼ cup ice-cold water
1 Tbsp white wine vinegar
2 tsp dijon mustard
2 tsp honey or Soom Silan (to make it vegan)
1 tsp Sriracha hot sauce
3 Tbsp nutritional yeast
Punch of salt
Drain and rinse 1 15oz can of chickpeas.
In a large bowl toss the chickpeas with celery, onion, sunflower seeds, raisins, and minced parsley.
Make the tahini sauce. In a separate bowl whisk together tahini, ice-cold water, white wine vinegar, dijon mustard, honey or silan, Sriracha hot sauce, nutritional yeast, and a pinch of salt. Taste and adjust seasonings to your preference.
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.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall