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!
Author:Sweet Simple Vegan
Prep Time:10 minutes
Total Time:10 minutes
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
3 vegan wraps of choice (gluten-free as needed)
3/4 cup shredded carrots
3 cups spinach
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 .
Will keep in an airtight container in the fridge for 3 days.