These garbanzo salad wraps are healthy and light and taste way better than tuna salad! They can be made either raw with sprouted chickpeas or you may choose to steam them for a brief moment for digestibility. For a raw wrap use a big, fresh leaf of collard greens or chard, or you can easily use a sprouted whole grain tortilla or sandwich bread. This recipe combines an array of great flavors with ingredients such as dijon mustard, parsley, tahini, red wine vinegar and capers, and also has great texture variation through soft chickpeas and crunchy diced celery, apple, and bell pepper. A dash of kelp powder is added to give it that "of the sea" flavor similar to a tuna salad without the fish!
INGREDIENTS
- 4 Tbs. tahini
- 2 Tbs. plain non dairy milk (try fresh almond or brazil nut)
- 2 Tbs.freshly squeezed lemon juice
- 1½ tsp.red wine vinegar
- 1 tsp. tamari
- 1/2 tsp. dijon mustard
- 1/2 tsp. kelp granules
- 1/2 teaspoon pure maple syrup
- Pinch or two sea salt (or to taste)
- Freshly ground black pepper, to taste (optional)
- 1 cup sprouted garbanzo beans (chickpeas), rinsed and drained, and semi-smashed (see below)
- 1/4 cup diced celery
- 1/4 cup diced apple
- 2 - 4 Tbs. diced green or red bell pepper
- 2 Tbs. capers (optional)
- 1 - 2 Tbs. chopped fresh parsley (optional)
For Serving:
- Swiss chard leaves (for rolling), or whole-grain tortillas or sliced bread
DIRECTIONS
- In a bowl, whisk/stir together the tahini with the milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, salt, and pepper.
- Mash or smash the chickpeas just slightly with the bottom of your measuring cup, or a spoon, and then stir in with mixture along with celery, apple, bell pepper, capers and parsley, if using. Stir through until well mixed. Refrigerate in an airtight container until ready to use.
- To serve, place several tablespoons of mixture in a full large chard leaf and roll, creating a raw ‘burrito’ or ‘sushi’. Repeat until mixture is used. Optionally, spread mixture between sliced bread for sandwiches or rolled in a whole-grain tortilla.
Adapted from Dreena Burton
From Raw Food Recipes
