By Chef: Dreena Burton
Posted: July 24, 2012
These chickpea salad wraps are healthy and light and taste way better than tuna salad! They can be made either raw with sprouted chickpeas or you may choose to steam them for a brief moment for digestibility. For a raw wrap use a big, fresh leaf of collard greens or chard, or you can easily use a sprouted whole grain tortilla or sandwich bread. This recipe combines an array of great flavors with ingredients such as dijon mustard, parsley, tahini, red wine vinegar and capers, and also has great texture variation through soft chickpeas and crunchy diced celery, apple, and bell pepper. A dash of kelp powder is added to give it that “of the sea” flavor similar to a tuna salad without the fish!
- 4 teaspoons tahini
- 2 teaspoons plain nondairy milk (try fresh almond or brazil nut)
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon tamari
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon kelp granules
- 1/4–1/2 teaspoon pure maple syrup
- pinch or two sea salt (or to taste)
- freshly ground black pepper, to taste (optional)
- 1 cup cooked (or sprouted) chickpeas, rinsed and drained, and semi-smashed (see below)
- 1/4 cup diced celery
- 1/4 cup diced apple
- 2–4 tablespoons diced green or red bell pepper
- 2 teaspoons capers (optional)
- 1–2 tablespoons chopped fresh parsley (optional)
1) In a bowl, whisk/stir together the tahini with the milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, salt, and pepper.
2) Mash/smash the chickpeas just slightly with the bottom of your measuring cup, and then stir in with mixture along with celery, apple, bell pepper, capers and parsley, if using. Stir through until well mixed. Refrigerate in an airtight container until ready to use.
3) To serve, place several tablespoons of mixture in a full large chard leaf and roll, creating a raw ‘burrito’ or ‘sushi’. Repeat until mixture is used. Optionally, spread mixture between sliced bread for sandwiches or rolled in a whole-grain tortillla.