This chickpea salad wrap with tahini ranch dressing is my current favorite lunch. It’s the perfect plant-based dish to bring to picnics, potlucks, and barbecues. Bring along some tortillas (or a head of lettuce for lettuce wraps) and these wraps will be gone in no time!
1 tablespoon chickpea miso paste (or white miso paste)
For the chickpea salad:
3 cups chickpeas
1/2 red onion, diced finely
2 carrots, peeled and diced
2 celery sticks, diced
4 tortillas, pitas, or flatbreads (or, a head of lettuce for lettuce wraps)
To make the dressing, combine all of the ingredients in a bowl and whisk throughly.
Chop 1 cup of chickpeas into fine pieces.
In a large bowl, toss together the whole chickpeas, chopped chickpeas, onion, carrots, and celery
Coat the chickpeas and vegetables with dressing.
Serve in a wrap or on a lettuce leaf! Store leftovers in a covered container in the refrigerator.
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