These wraps were easy to throw together using things I already had available. You can totally make this with canned chickpeas but if you can cook your own on the stove top or pressure cooker, it will be even better.
Chickpea Salad Wraps
Adapted From My Favorite Pastime
2 cups cooked chickpeas, rinsed and drained
2 Roma tomatoes, deseeded and diced
1/2 red bell pepper, diced
2 to 4 green onions, diced
1/4 cup oil
2 TBS lemon juice
2 TBS tahini paste
1 TBS water
1 garlic clove, crushed
1/2 tsp ground cumin
1/2 tsp ground cayenne or black pepper, to taste
1/2 tsp salt, to taste
In a small bowl, combine all salad ingredients. Mix well.
In small jar, combine all dressing ingredients. Cover with a lid and shake like crazy. This will give you a very creamy dressing. Add two tablespoons of the dressing to the salad and mix well. Use the rest to drizzle over the top of the wraps.
To make the wrap: Lay the tortilla or wrap on the counter. Add 1/3 to 1/2 cup chickpeas to the center of the tortilla. Don’t over stuff them. Fold the sides toward the middle and the bottom towards the middle and roll tight.
Note: I served the chickpeas I didn’t use in wraps on a salad, drizzled with the remaining dressing.