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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!
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Chickpea Salad Lunch Wraps with Sauerkraut (Oil-free + Gluten-free option)
- Total Time: 10 minutes
- Yield: 3
Description
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!
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.
- Prep Time: 10 minutes
- Category: Entree, Lunch
Nutrition facts label provided by Nutri Fox.
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Not a vegan, not a vegetarian- just a fan of good food and this was AWESOME!
★★★★★
This. Was. Awesome. I did double the vinegar & sauerkraut….. YUM
★★★★★
Yum! This was a nice change to my lunch routine, and I’m always looking for more excuses to nom on some sauerkraut! Thanks for sharing 🙂
★★★★★
Awesome, we are glad you enjoyed it! Now you’ve got us craving it too 🙂
I’m on a serious sauerkraut kick these days so you’re definitely speaking my language. Besides, you can never go wrong with a solid chickpea salad!
Same! Sauerkraut is SOOOO good, and so goo for ya! It’s a win-win 😛
Yes, I love this flavor combination! And the kraut is so good for you!
Yes, I am obsessed!
This looks so good! I never cared for sauerkraut when I was a kid, but I have to say that it has grown on me in adulthood!
Same here! I used to be anti fermented foods but it was just cause I never really gave it a chance, and now I can’t get enough of it!
I love this! There’s literally never too many great lunch recipes, and this is definitely one I’m adding to my list. We’ve made plenty of chickpea salad sandwiches, but never a wrap like this. Thank you!
★★★★★
I hope you get to try it Matt! 🙂
I love anything with chickpeas in it! Thanks for sharing this – I am going to have to try it out.
Thanks Scottie!
They look amazing! I love that there’s sauerkraut in these, I could totally go for one after the 18 mile run I just finished. Yum!
Dang girl, props to you that’s amazing!
Wow, these look amazing! I love sauerkraut. Can’t wait for the aquafaba recipe too!
Thanks for all of your love and support Cassie!