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Chickpea Ranch Wraps [Vegan]

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These wraps are an energizing version of the popular chicken-ranch wrap. This recipe, instead, uses protein-rich chickpeas, nutty tahini, fresh dill, and some carrots and celery to get the same creamy effect. It's the perfect portable dish to bring to picnics, potlucks, and barbecues

Chickpea Ranch Wraps [Vegan]

Ingredients

For the Tahini Ranch Dressing:

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 cup fresh dill, chopped finely
  • 1 tablespoon chickpea miso paste or white miso paste

For the Chickpea Salad:

  • 3 cups chickpeas
  • 1/2 of 1 red onion, diced finely
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 4 tortillas, pitas, or flatbreads

Preparation

  1. To make the dressing, combine all of the ingredients in a bowl and whisk throughly.
  2. Chop 1 cup of chickpeas into fine pieces.
  3. In a large bowl, toss together the whole chickpeas, chopped chickpeas, onion, carrots, and celery.
  4. Coat the chickpeas and vegetables with dressing.
  5. Assemble in a wrap of your choice and serve.

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AUTHOR & RECIPE DETAILS


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Family-friendly vegan dinners and appetizers. I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.


 

 

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