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


Cucumber sticks

Carrot sticks



Ready in
10-15 m


  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.  


1 tablespoon olive oil

½ C. chopped green onion (optional, if you don’t like onion, Tom!)

1 tsp. minced garlic

salt & pepper, to taste


20 m

Ready in
30 m


    1. In a large skillet, brown the ground beef over med/med high heat.  Season with salt and pepper, to taste.
    2. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
    3. Drain any fat from the ground beef, remove from the pan and set aside.
    4. In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
    5. Stir in the sauce and add the meat; stir to combine.  Serve hot.
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