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Spiced Chickpea Wrap with Tahini Dressing

Lisa Getty: Episode 21

“Really great recipe – easy to make! 10-15 minutes total!” – Lisa Getty

Taken from the recipe page Lisa Getty provided

Tahini Dressing:

1/4 cup tahini

3 tablespoons warm water

1 1/2 tablespoon rice vinegar

1 tablespoon oil olive

1 teaspoon soy sauce or tamari

2 cloves garlic, minced

Spiced Chickpeas:

1 tablespoon olive oil

3 cups cooked chickpeas**

2 tablespoons lemon juice

1 teaspoon maple syrup

1 teaspoon soy sauce or tamari

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon garlic power

1/4 to 1/2 teaspoon cayenne pepper

4 large wraps or flour tortillas

Spinach

Cucumber sticks

Carrot sticks

Prep

Cook

Ready in
10-15 m

Directions

  1. To make the dressing, mix all that shit together in a small glass until it is smooth and creamy.  Set it in the fridge.
  2. Now get the chickpeas going.  Heat up the olive oil in a large skillet or work over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit.  You’ll see what the fuck we mean.  This will take 3 to 5 minutes.  In a small glass, mix together the lemon juice, maple syrup, and soy sauce.  When the chickpeas are lookin’ right, pour the lemon juice mixture over them and stir.  Let that shit evaporate for about 30 seconds and then add all the spices.  Stir and let them all fry together for another 30 seconds and then turn off the heat.  
  3. Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks.  Drizzle some dressing over it and wrap that shit up.  

Comments

1 whole egg or 3 egg whites

Promix Vegan Pea Protein + B12

1 tsp organic pure Madagascar vanilla extract (or scrape a vanilla bean)

Organic, Unsweetened Almond milk* (you can use any kind of milk you enjoy)

Optional: sprinkle in cinnamon, nutmeg, cardamom

Prep

Cook

Ready in

Directions

  1. Heat skillet over medium – high
  2. In bowl, Mash banana with a fork or a nutribullet if you hate lumps
  3. Mix in eggs
  4. Add 1 scoop of protein
  5. Add in milk
  6. Stir in vanilla /spices
  7. Add grass fed butter or ghee to pan
  8. If batter is too watery add a bit more protein or alternatively almond or coconut flour! You want the batter to have a balance of liquid and thick consistency, otherwise these little guys will break every time you flip!
  9. Turn heat down to medium
  10. – batter in skillet using measuring cup or ladle
  11. Wait for small bubbles on top
  12. Flip (make sure the pan still has a coating of your ghee/butter)
  13. Enjoy, top with pure maple syrup, honey or the “RK way” straight up
 Step your 🥞 Game Up:
 
More Protein: 
  1. add extra protein for a post workout big bag, use plain greek yogurt instead of milk. (I use Siggis, high protein / low sugar / low fat)
  2. Add in Promix Powdered Peanut Butter to the mix and an extra tablespoon of yogurt
 
Travel Tips:
  1. make an extra batch and store in a freezer bag in the refrigerator and eat with your hands on the go as a pre-workout snack!
 
BONUS
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