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Parve
Easy
10 Minutes
Diets 
One of my sons barely eats any protein; he’s a pizza and macaroni kind of guy. But for some reason, he actually likes chickpeas! Needless to say, I try to have them in my fridge at all times. When trying to use up some of the extra chickpeas, I came up with this delicious version of a chickpea salad. Think deconstructed falafel, without all of the frying and extra calories! Yum!
2 cups or 12 ounces (340 grams) Gefen Organic Chickpeas or other store-bought ready-made chickpeas (not canned)
3 tablespoons Baracke Tahini
1 tablespoon lemon juice
3 tablespoons Bartenura Olive Oil
2 tablespoons chopped fresh parsley
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
salt, to taste
pepper, to taste
4 whole wheat wraps
mayonnaise, for spreading
1 cup shredded romaine lettuce
4 Haddar Israeli Style Cucumbers in Brine, whole or sliced
1 ripe beef tomato, sliced
2 Persian cucumbers, sliced
1 cup shredded purple cabbage
Baracke Tahini, for drizzling
Place chickpeas in a large bowl and mash gently with a potato masher, taking care not to mash too finely. (Leave some chickpeas whole for added texture).
Add techina, lemon juice, olive oil, fresh parsley, and spices and mix gently to combine. Adjust seasoning to taste.
Smear one tablespoon of mayonnaise onto the center of each wrap. Place about half a cup of the chickpea salad on top of the mayo, flattening it down with a spoon.
Divide vegetables evenly among the four wraps, arranging on top of the chickpea salad. Drizzle generously with additional techina.
Fold the ends of the wraps toward each other over the filling and roll closed. Slice each wrap in half horizontally to serve.
Photography: Moishe Wulliger Styling: Renee Muller
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Delicious and Easy! This is going to be my new go-to easy supper! Delicious, healthy, and easy- we all loved it!
Amazing! We are so happy to hear 🙂