This wrap is so simple yet creamy, satisfying and super versatile. Enjoy for lunch at work, for dinner, or add a fried/boiled egg as a breakkie wrap.
2 wholegrain wraps OR (gluten-free wraps/ crepes for GF option)
1 tin chickpeas, drained
1/2 red onion, thinly sliced
1/2 bunch parsley, chopped
1 medium tomato, diced
1/2 cucumber, diced
2tbsp tahini paste
Squeeze lemon juice (1/4 lemon)
Optional: pomegranate seeds, leftover steamed/roasted/fresh veggies in the fridge, nuts and seeds to sprinkle
1. Toss all salad ingredients (i.e. all except tahini and wrap) in a bowl in lemon juice
2. Place 1/2 salad on each wrap and add 1/2 chickpeas to each
3. Drizzle with tahini then wrap up tight and snug and enjoy!