• About
  • Browse Recipes
  • FAQs
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Browse Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Sandwich, Wraps, and Burgers » Chickpea Wrap with Citrus Tahini Dressing

Chickpea Wrap with Citrus Tahini Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
June 30, 2022
5 from 3 votes


Last Updated June 28, 2023 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

698 shares
Jump to Recipe
Chickpea Tahini Salad Wraps

This easy plant-based Chickpea Wrap is made with fresh and flavorful ingredients, like celery, raisins, and dried cranberries, in a creamy citrus tahini dressing. Healthy and delicious, vegan, and ready in less than 15 minutes.

4 Chickpea Tahini Salad Wraps in plate

Chickpea Wrap Recipe

This is probably my favorite wrap recipe. With its perfect blend of crunch, texture, color, and flavor, it really has the perfect marriage of ingredients. The homemade tahini dressing balances it all together beautifully and elevates them to another level of wholesome deliciousness. 

If you can’t make fresh homemade naan or order some from your local Indian restaurant, there are great options available online or at the supermarket. You can also enjoy the chickpea salad mixture on whole wheat bread or over a bed of greens with sliced avocado. 

With this easy vegan-friendly recipe, the possibilities are endless!

Chickpea Wraps in basket lined with parchment paper and orange slices on the side

How to Make a Chickpea Wrap

In a large bowl, mix the chickpeas, celery, red onion, almonds, raisins, cranberries, and parsley. In a separate bowl, mix the tahini sauce ingredients and adjust the consistency and seasonings as needed. Add the sauce to the salad mixture and stir until coated. Serve a generous scoop in a pita or warm naan topped with greens.

Storage and Leftovers

Keep leftover salad stored in an airtight container in the refrigerator for up to 3-4 days. When reserving leftovers, you may want to drizzle with additional citrus tahini dressing or squeeze a little fresh orange juice over the top.

Keep any leftover citrus tahini dressing stored in an airtight jar or container in the refrigerator for up to one week. Shake or stir before serving.

Chickpea Tahini Salad Wraps

More Delicious Vegetarian Recipes 

  • Vegetarian Enchiladas
  • Vegetarian Lentil Stew with Butternut Squash and Chipotle Peppers (Easy One-Pot Recipe)
  • Arugula Salad with Shaved Parmesan
  • Lentil Sloppy Joes – Vegetarian Sloppy Joe Recipe
  • Vegetarian Butternut Squash Chili

If you try making this Chickpea Wrap Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Close up of Chickpea Wrap in a basket
Chickpea Tahini Salad Wraps

Chickpea Wrap

5 from 3 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
The Chickpea Wrap with a zesty and slightly spicy tahini dressing makes a perfectly satisfying, vegan-friendly, and healthy meal on those busy days when you don’t feel like cooking.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 599 kcal

Ingredients
 
 

  • 15 oz chickpeas - one 15 ounce can, drained
  • 2 stalks of celery - diced
  • ½ red onion - diced
  • ¼ cup slivered almonds - plus more for topping
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • ¼ cup fresh parsley - minced
  • 1 Romaine Lettuce - or other favorite green, chopped
  • 6 Naan - or pita bread, for serving

FOR THE CITRUS TAHINI SAUCE

  • ⅓ cup tahini
  • 1 tablespoon white wine vinegar
  • 2 teaspoon dijon mustard
  • 1 tablespoon honey
  • 2 teaspoon Sriracha hot sauce
  • 1 orange juiced
  • 1 teaspoon orange zest
  • salt + pepper - to taste
Prevent your screen from going dark

Instructions
 

  • In a large bowl mix together the chickpeas with the celery, red onion, slivered almonds, raisins, dried cranberries and fresh parsley. Stir to combine and set aside.
  • In a separate, smaller bowl, stir together the ingredients for the tahini sauce. If sauce is too thick, slowly add water (or more fresh orange juice) 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
  • Combine the sauce with the salad mixture and gently stir to coat.
  • Serve a big scoop in pita or warm naan and top with fresh greens of your choice.

Nutritional Information

Calories: 599kcal | Carbohydrates: 87g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1117mg | Potassium: 338mg | Fiber: 7g | Sugar: 11g | Vitamin A: 715IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chickpea Wrap, Chickpea Wrap with Tahini Sauce, Chickpea Wraps
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

698 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

Reader Favorites

  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • A close up halved roasted butternut squash that has been roasted in a white dish How to Roast Butternut Squash

Fall Recipes

  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
  • White platter filled with simply seasoned delicata squash How to Cook Delicata Squash
  • Two whole, raw, kabocha squash Kabocha Squash (Japanese Squash)
  • Wooden spoon scooping cheesy zucchini casserole from a white casserole dish. Zucchini Casserole
  • A close up of apple-pear Sangria Easy Fall Sangria Recipe
  • White bowl filled with homemade chicken noodle soup made with carrots, celery, and chicken and noodles. Homemade Chicken Noodle Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure