Ingredients
For the Chickpea Filling:
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1 can (400g) chickpeas, drained and rinsed
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1 small cucumber, diced
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1 medium tomato, chopped
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¼ red onion, finely sliced
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½ red bell pepper, chopped
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10 kalamata olives, pitted and sliced
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2 tbsp fresh parsley, chopped
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1 tbsp fresh mint, chopped
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Juice of ½ lemon
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Salt and pepper to taste
For the Tahini Dressing:
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2 tbsp tahini
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1 tbsp olive oil
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1 clove garlic, minced
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Juice of ½ lemon
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1 tsp maple syrup or honey
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2–3 tbsp cold water (to thin)
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Salt to taste
For Assembly:
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2 large whole wheat or spinach wraps
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½ cup baby spinach or mixed greens
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Optional: crumbled feta, sun-dried tomatoes, or pickled red onions
Instructions
Step 1: Make the Chickpea Mix
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In a large bowl, lightly mash half of the chickpeas with a fork — this helps them cling to the wrap without falling out.
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Add the remaining whole chickpeas, cucumber, tomato, onion, bell pepper, olives, parsley, and mint.
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Squeeze over the lemon juice and season with salt and pepper.
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Toss everything together gently and set aside.
Step 2: Prepare the Tahini Dressing
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In a small bowl, whisk together tahini, olive oil, lemon juice, garlic, and maple syrup.
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Slowly add cold water, a tablespoon at a time, until the dressing reaches a pourable consistency.
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Season with salt and adjust lemon to taste.
Step 3: Assemble the Wrap
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Lay the wraps on a flat surface.
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Spread a layer of baby spinach or greens down the center.
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Add a generous scoop of the chickpea mixture.
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Drizzle over the tahini dressing.
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Add any extras like feta or sun-dried tomatoes.
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Fold in the sides, then roll tightly from the bottom up.
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Slice in half and serve with lemon wedges.