# What you'll need:
→ Chickpea Filling
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons fresh parsley, chopped
03 - 1 small red onion, finely diced
04 - 1 medium carrot, grated
05 - 1 small cucumber, diced
06 - 1 cup baby spinach, chopped
07 - Salt and black pepper to taste
→ Lemon Tahini Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon olive oil
11 - 1 clove garlic, minced
12 - 1 teaspoon maple syrup or agave nectar
13 - 2 to 3 tablespoons cold water
14 - Salt to taste
→ For Assembly
15 - 4 large whole wheat or gluten-free wraps
16 - 1 cup mixed salad greens
17 - Lemon wedges for serving
# Method:
01 - In a medium bowl, lightly mash chickpeas with a fork, leaving some chunky texture for optimal bite and consistency.
02 - Add parsley, red onion, carrot, cucumber, spinach, salt, and pepper to the mashed chickpeas. Mix thoroughly to distribute all vegetables evenly.
03 - In a small bowl, combine tahini, lemon juice, olive oil, minced garlic, maple syrup, and a pinch of salt. Gradually add cold water while whisking until the dressing achieves a smooth, pourable consistency.
04 - Pour the prepared dressing over the chickpea mixture and toss until all components are evenly coated with the creamy lemon-tahini sauce.
05 - Lay wraps on a clean work surface. Place a handful of mixed salad greens down the center of each wrap, then spoon the dressed chickpea mixture evenly over the greens.
06 - Fold in the sides of each wrap and roll tightly. Slice diagonally in half if desired for presentation and easier handling.
07 - Transfer wraps to serving plates and present immediately with lemon wedges on the side for optional flavor enhancement.
