Hi all!
In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information. You can also view my January attempt for Refried Beans here.
Using a number generator, I landed on page 33 of Thug Kitchen and the result was a recipe for Spiced Chickpea Wraps with Tahini Dressing. This is exactly the kind of food I love to eat! Without further do, let’s see how I went below.
SPICED CHICKPEA WRAPS with TAHINI DRESSING – THE RECIPE
INGREDIENTS – TAHINI DRESSING
– 1/4 cup of Tahini
– 3 tablespoons of warm Water
– 1 1/2 tablespoons of Lemon Juice
– 1 tablespoon of Rice Vinegar
– 1 tablespoon of Olive Oil
– 1 teaspoon of Soy Sauce OR Tamari
– 2 minced cloves of Garlic
INGREDIENTS – SPICED CHICKPEAS
– 1 tablespoon of Olive Oil
– 3 cups of cooked Chickpeas
– 2 tablespoons of Lemon Juice
– 1 teaspoon of Maple Syrup
– 1 teaspoon of Soy Sauce or Tamari
– 2 teaspoons of Smoked Paprika
– 2 teaspoons of Ground Cumin
– 1 teaspoon of Garlic Powder
– 1/4 to 1/2 teaspoon of Cayenne Pepper
SERVE WITH/ON:
– 4 large Wraps or Flour Tortillas
– Spinach
– Cucumber Sticks
– Carrot Sticks
METHOD
1.) To make the dressing, mix all of the Tahini ingredients together in a small glass until it’s smooth and creamy. Set it in the fridge.
2.) For the Chickpea ingredients, heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold/pop around a bit. This should take 3-5 minutes. In another small glass, mix together the lemon juice, maple syrup and soy sauce/tamari. When the chickpeas are ready, pour the lemon juice mixture over them and stir. Let it evaporate for about 30 seconds and then add all of the spices. Stir and let them fry together for another 30 seconds. Turn off the heat.
3.) Serve the spiced chickpeas in the wrap/tortillas with some spinach leaves, thinly sliced carrot and cucumber sticks. Drizzle the tahini dressing over it and wrap it up! Enjoy!
SPICED CHICKPEA WRAPS with TAHINI DRESSING – THE RESULT
Let me be honest here. I LOVED the chickpeas part of the recipe and HATED the tahini dressing. I would make this entire dish again and use hummus or sweet chili sauce instead. That’s not to say the recipe is wrong. I just don’t enjoy the bitter taste of tahini. I was a huge fan of the crispy, spicy yet sweet crunch of the fried chickpeas. It was such a yummy, easy lunch option! I included a close-up image below.
I hope you enjoyed this post. Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo