Spiced Chickpea Wraps

Here is another excellent recipe from the ThugKitchen Cookbook. Let’s do this!

Ingredients:

Tahini Dressing
1/4 cup tahini*
3 tbsp warm water
1 1/2 tbsp lemon juice
1 tbsp rice vinegar
1 tbsp olive oil
1 tsp soy sauce or tamari
2 cloves garlic, minced
Spiced Chickpeas
1 tbsp olive oil
3 cups cooked chickpeas**
2 tbsp lemon juice
1 tsp maple syrup
1 tsp soy sauce
2 tsp paprika
2 tsp ground cumin
1 tsp garlic powder
1/4 to 1/2 tsp cayenne pepper
Wraps
4 large wraps
Spinach
Cucumber sticks
Carrot sticks

 

 

 

 

 

 

*This is like peanut butter but made out of sesame seeds. It will be near the nut butters or falafel mix at the store
**Two 15-ounce cans if you aren’t simmering┬áthat shit yourself

1–To make the dressing, mix all that shit together a small glass until it is smooth and creamy. Set it in the fridge.

2–Now get the chickpeas going. Heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You’ll see what the fuck we mean. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are looking right, pour the lemon juice mixture over them and stir. Let that shit evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.

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Chickpeas (garbanzo beans) ready to be wrapped.

3–Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that shit up.

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HEAT YOUR WRAP!!! I made the first one without heating the wrap and really regretted it.

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