Chickpea Tahini Salad Wraps
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5 from 1 vote

Chickpea Tahini Salad Wraps

Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 599kcal
Author: Jessica Randhawa


  • 15 oz chickpeas, one 15 ounce can, drained
  • 2 stalks of celery, diced
  • 1/2 red onion, diced
  • 1/4 cup slivered almonds, plus more for topping
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup fresh parsley, minced
  • 1 Romaine Lettuce, or other favorite green, chopped
  • 6 Naan, or pita bread, for serving


  • 1/3 cup tahini
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons Sriracha hot sauce
  • 1 orange juiced
  • 1 teaspoon orange zest
  • salt + pepper, to taste


  • 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.


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
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