Name: Kale Chickpea Wrap With Lemon Tahini Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup tahini; 2 Tbsp. lemon juice; 2 Tbsp. extra virgin olive oil; 1 Tbsp. maple syrup; 1 tsp. sesame oil; 3 Tbsp. water; 1 garlic clove (grated); Salt (to taste); 1 avocado (mashed); 2 cups curly kale (stems removed and chopped); 2 Tbsp. sundried tomatoes (chopped); 2 Tbsp. red onion (finely diced); 2 cups canned chickpeas (drained and rinsed); 1 Tbsp. extra virgin olive oil; 1 tsp. garlic powder; 1 tsp. ground cumin; 1 Tbsp. lemon juice; 1 Tbsp. parsley (chopped); Salt (to taste); 4 Nuco Organic Turmeric Coconut Wraps

This outstanding chickpea wrap harmonizes the earthy tones of kale and chickpeas with a bright lemon tahini dressing and kicks of sundried tomatoes and fresh parsley. With its mouthwatering blend of textures and flavors, plus the added health benefits of kale, chickpeas and avocado, this handheld is the ultimate plant-based sandwich wrap. It’s so craveable, you’ll have it on repeat.

5 from 1 vote

Kale Chickpea Wrap With Lemon Tahini Dressing

Prep Time 15 minutes

Total Time 15 minutes

Servings 2

Calories 955 kcal

Author Toni Williams

Ingredients

Dressing

1/4 cup tahini
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 Tbsp. maple syrup
1 tsp. sesame oil
3 Tbsp. water
1 garlic clove grated
Salt to taste

Wrap

1 avocado mashed
2 cups curly kale stems removed and chopped
2 Tbsp. sundried tomatoes chopped
2 Tbsp. red onion finely diced
2 cups canned chickpeas drained and rinsed
1 Tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. ground cumin
1 Tbsp. lemon juice
1 Tbsp. parsley chopped
Salt to taste
4 Nuco Organic Turmeric Coconut Wraps

Instructions

Dressing

In small bowl, combine tahini, lemon juice, extra virgin olive oil, maple syrup, sesame oil, water and grated garlic. Whisk until well combined. Season with salt to taste.

Wrap

In large bowl, add kale and drizzle with dressing. Using cooking gloves, massage dressing into kale.
Mix sundried tomatoes and red onions with dressed kale.
In separate bowl, mix extra virgin olive oil, lemon juice, garlic powder, cumin and parsley. Add chickpeas to bowl and gently toss to coat.
To assemble wrap, overlap 2 wraps by approximately 2 inches. Spread 1/3 of wrap with half of the mashed avocado. Repeat for second wrap.
Layer half of the kale on top of avocado followed by half of the seasoned chickpeas. Repeat for second wrap.
Starting with the kale and chickpea side, roll up each wrap, squeezing tightly.
Cut each wrap in half and serve immediately.