Tahini Basil Chickpea Wraps
Tahini Basil Chickpea Wraps
These filling tahini basil chickpea wraps are a good source of plant-based protein and fiber! A tasty tahini basil dressing gets mixed with roasted chickpeas to create a delicious filling for for this easy lunch recipe.
These filling tahini basil chickpea wraps are a good source of plant-based protein and fiber! A tasty tahini basil dressing gets mixed with roasted chickpeas to create a delicious filling for for this easy lunch recipe.
WHY I MADE THESE TAHINI BASIL BEANS
The true story behind why I made these tahini basil chickpea wraps, is that I happened to have tons of fresh basil on hand and tried to think of something delicious I could make with them. My fellow green thumbs will know that basil is a famously finicky plant, so I knew that the fresh, lush basil plant in my kitchen wasn’t going to be so fresh and so lush forever. And so these tahini basil beans were born!
I love tahini for both cooking and baking, and so I naturally always have tahini in my fridge. Lunch is my favorite meal of the day and I wanted to make a lunch that was along the lines of my popular Cauliflower Chickpea Wrap recipe that I posted a few years back. The savory taste of tahini plus the fresh, herbal bite from the basil really takes this recipe to the next level. You just have to try it!
MY TAHINI BASIL CHICKPEA WRAP RECIPE
The full recipe for this tasty tahini basil beans wrap is below–it’s super easy! But here’s the gist of it:
Preheat oven to 375 F degrees. Line a baking sheet with foil and spray with non-stick spray.
Meanwhile, add the tahini basil dressing ingredients to a small bowl. Mix until combined. Taste the dressing and add more salt or pepper to taste.
Toss the chickpeas in some of the dressing, making sure the beans are evenly coated.
Roast in the oven for 20 minutes, stirring halfway through so the beans brown evenly.
Once the beans are done roasting, toss in some of the extra dressing.
Meanwhile, warm the flatbread in the oven until they’re soft and pliable.
To assemble the wraps, drizzle a bit of balsamic vinegar on top of the lettuce and mixing so it's lightly coated.
Spread the remaining tahini dressing on the flatbreads and top with the lettuce and tomatoes.
Add the tahini basil beans on top and drizzle with any of the remaining dressing. Serve warm and enjoy!
TAHINI BASIL BEANS INGREDIENTS
Chickpeas
Tahini
Lemon juice
Garlic
Basil
Seasonings
FAQs for Tahini Basil Chickpea Wraps
1. Can I use a different type of bean instead of chickpeas?
Yes, feel free to substitute chickpeas with another bean, such as cannellini beans. Any white bean will work.
2. Is there a substitute for tahini?
If you're allergic to sesame or don't have tahini on hand, you can substitute it with almond butter or peanut butter. The flavor will be slightly different, but it will still provide a creamy, nutty base for the dressing. It’ll taste different, but it’ll still taste great!
3. Can I make this recipe in advance?
Absolutely! You can prepare the tahini basil dressing and roast the chickpeas ahead of time. Store the dressing and roasted chickpeas in separate airtight containers in the fridge for up to 3 days. When ready to eat, assemble the wraps with fresh lettuce, tomatoes, and warm flatbread.
4. How can I make the wrap spicier?
If you like a bit of heat, add a pinch of cayenne pepper or chili flakes to the tahini basil dressing. You can also top your wrap with sliced jalapeños or your favorite hot sauce.
5. Can I make this dish gluten-free?
Yes, simply swap out the flatbread for a gluten-free variety, such as gluten-free wraps, or serve the tahini basil chickpeas and toppings on a bed of greens or over a grain like quinoa or rice.
6. Can I add other vegetables to the wrap?
Feel free to get creative with your veggies! Roasted bell peppers, cucumbers, red onions, or even avocado would be delicious additions to this wrap. Yummy!
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Tahini Basil Beans Wrap
Ingredients
- 1 15 oz can of chickpeas, drained and rinsed
- 1/2 c tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp chopped basil
- 1/2 tsp salt
- Pinch of paprika
- Pinch of pepper
- 2 tbsp water, to thin
- 4 pieces of flatbread, warmed
- Lettuce
- Cherry tomatoes, halved
- Balsamic vinegar
Instructions
- Preheat oven to 375 F degrees. Line a baking sheet with foil and spray with non-stick spray.
- Meanwhile, prepare the tahini basil dressing. Add the tahini, basil, lemon juice, garlic, salt, and pepper to a small bowl. Mix until combined. Add 2 tbsp of water at a time until the dressing is thinned to your liking. Taste the dressing and add more salt or pepper to taste.
- Toss the chickpeas in 2 tbsp of the dressing, making sure the beans are evenly coated.
- Roast in the oven for 20 minutes, stirring halfway through so the beans brown evenly.
- Once the veggies are done roasting, remove them from the oven and toss in an additional 2 tbsp of dressing.
- Meanwhile, warm the flatbread in the oven until they’re soft and pliable.
- To assemble the wraps, start by drizzling a bit of balsamic vinegar on top of the lettuce and mixing so it's lightly coated.
- Spread the remaining tahini dressing on the flatbreads and top with the lettuce and tomatoes.
- Add the tahini basil beans on top and drizzle with any of the remaining dressing. Serve warm and enjoy!
This filling tahini basil beans lunch recipe is a good source of plant-based protein and fiber! A tasty tahini basil dressing gets mixed with roasted chickpeas to create a delicious filling for for this easy wrap recipe.