Happy Monday everyone! Today I am coming to you with a new blog post for a dish that Chris and I have been loving recently. The addition of sauerkraut to chickpea salad is life changing… and I know I may be a bit biased as I am obsessed with anything fermented, but hear me out!
These Chickpea Sauerkraut Salad Wraps are super easy to make, free of oil, can easily be made gluten-free, and are perfect for an on-the-go meal.
We have been working on an aquafaba recipe recently (coming soon this month), and with that have had a surplus of chickpeas, so we naturally came up with a second recipe that we know you are going to love.
It has the perfect kick from the sauerkraut, creaminess from the tahini AND crunch from the celery. Not only that, all of the flavors marry so well together and it makes eating on the go so much more exciting than the PB&J I grew up eating for my school lunches.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
These Chickpea Salad Lunch Wraps with Sauerkraut are super easy to make, free of oil and gluten, and are perfect for an on-the-go meal!
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.
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