Chickpea Salad Wraps

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.

Stuffed Pepper Soup (Whole 30)


I have been trying to write the post for this recipe for the last two days and it’s just not happening.  So just enjoy the comforting soup on some of the coldest days January can throw at us.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.