Chickpea Sauerkraut Salad Lunch Wraps {oil-free + gluten-free option}
These Chickpea Sauerkraut Salad Lunch Wraps are super easy to make, free of oil and gluten, and are perfect for an on-the-go meal!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3
- Category: Entree, Lunch
Ingredients
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1/2 cup sauerkraut (we used Farmhouse Culture Horseradish Leek)
- 1/3 cup diced tomato
- 1/4 cup diced celery
- 1 teaspoon rice vinegar
- 1 tablespoon dulse flakes
- 1 tablespoon lemon juice
- 1/2 tablespoon toasted black sesame seeds
- 1/2 tbsp dried chives
Serve with:
- 3 vegan wraps of choice (gluten-free as needed)
- 3/4 cup shredded carrots
- 3 cups spinach
Instructions
- Place the chickpeas in a mixing bowl and add the tahini. Using a potato masher or the back of a fork, mash the chickpeas up until almost smooth.
- Fold in the remaining ingredients and adjust seasonings to taste.
- Warm your wraps up in the microwave in a clean dish towel for 30-40 seconds, or until soft and pliable. Divide the shredded carrots and spinach amongst the wraps, along with the chickpea sauerkraut salad. Serve immediately .
Notes
- Will keep in an airtight container in the fridge for 3 days.
- Inspired by The Full Helping.
- Nutrition facts takes into account whole grain wraps.