Chickpea Tahini Salad Wraps

Hey guys! Happy Sunday (and to those of you celebrating, Happy Easter) :)

Since I know you're just dying to know how yesterdays trip to Yosemite went with my husband, father and 3 year old, I'll get that out of the way first.

We all survived.

Sure, there may have been a few moments where I thought about accidentally getting lost, but I put my big girl pants on and hung around. That said, smiles were all around (except for perhaps by my husband the entire time he was driving). I will be posting more about our little day trip tomorrow. There was sunshine, a baby ocean and naked 3 year old (every single time) and beauty from every direction. 

After a little visit from the Easter bunny at our house this morning with my dad, we celebrated Easter with my husband's family in the afternoon. The bunny left money in the eggs at our house (don't get too excited, think pennies and quarters) and chocolate in the eggs at the afternoon hunt. Of course, my dear sweet child opened the chocolate eggs and whined, "ooo chocolate, I don't like chocolate". It's still a mystery to me that my child doesn't like chocolate (or cookies or cake). But I won't complain.

More for me.

After three helpings of Easter brunch (so much coffee cake and fruit with yogurt!), I went back to my mother-in-laws and slept...for over three hours. You guys, I am either getting sick or I am pregnant. I'm almost 99.9% sure that it's not the later since I'm pretty well covered in that department, but I am exhausted and have been eating everything so, seriously body, what's the deal? Even the 5 shots of espresso and 3 cups of coffee did little to fight off my need for sleep (and that is a lot of coffee before noon. even for me). Thankfully Octavian was pretty well behaved. He only scribbled all over one antique footstool with bright neon highlighters the entire Easter brunch.

So, food.

This is my new favorite lazy dinner. And, on most days, I probably have every ingredient needed. OK, maybe not fresh naan (but I have seen frozen naan before, so problem solved). Pita bread or fresh whole wheat bread are both wonderful options, too. And, since we're talking options, eating it plain or scooped on a salad with avocado is also really good. But I've gotten ahead of myself. What's in this chickpea salad, anyway? Well, chickpeas. duh. And other stuff like crunchy celery, sweet raisins and dried cranberries, onion and parsley.

Simple, but so much flavor!

Then there's the citrus tahini dressing. The best BEST part. In fact, this may be one of my favorite tahini dressings yet :)

Happy Sunday!

Chickpea Tahini Salad Wraps 

Prep Time: 10 minutes | Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 5-6 Naan Wraps
Type: Lunch, Sandwich/Wrap, Healthy, Vegetarian, Main Dish


1 (15 ounce) can chickpeas, drained
2-3 stalks of celery, diced
1/2 red onion, diced
1/4 cup slivered almonds (plus more for topping)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup fresh parsley, minced
Romaine Lettuce (or other favorite green), chopped
Naan or pita bread, for serving


1/3 cup tahini
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
1 tablespoon honey
2 teaspoons Sriracha hot sauce
Juice from half an orange
1 teaspoon orange zest
salt + pepper, to taste


  1. In a large bowl mix together the chickpeas with the celery, red onion, slivered almonds, raisins, dried cranberries and fresh parsley. Stir to combine and set aside.

  2. In a separate, smaller bowl, stir together the ingredients for the tahini sauce. If sauce is too thick, slowly add water (or more fresh orange juice) 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.

  3. Combine the sauce with the salad mixture and gently stir to coat.

  4. Serve a big scoop in pita or warm naan and top with fresh greens of your choice.


Recipe inspired by Dishing Up The Dirt

Yosemite National Park, California

Yosemite National Park, California

Shredded Kale and Brussels Sprout Salad with Lemon + Orange Vinaigrette

Shredded Kale and Brussels Sprout Salad with Lemon + Orange Vinaigrette