3 1/2 Tablespoons juice from freshly squeezed lemon, divided
1 Tablespoon rice vinegar
2 Tablespoons olive oil
2 teaspoons tamari or soy sauce, divided
2 cloves garlic, minced
3 cups (or 2 cans) cooked chickpeas
1 teaspoon maple syrup
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 large wraps or flour tortillas
Garnishes of choice: spinach, cucumber, carrots, tomatoes, etc
Instructions:
Make dressing by mixing tahini, warm water, 1 1/2 Tablespoons lemon juice, rice vinegar, 1 Tablespoon olive oil, soy sauce and garlic in a small bowl until smooth and creamy. Set aside.
Heat 1 Tablespoon olive oil in large skillet over med-high heat.
Add chickpeas and fry for 3-5 minutes until they start to turn gold and pop a little bit.
In small bowl mix 2 Tablespoons lemon juice, maple syrup and 1 teaspoon soy sauce.
Add to chickpea mixture and cook for 30 seconds.
Add the remaining spices and cook for 30 seconds.
Remove from heat.
Fill wraps with chickpeas, some spinach and thinly sliced carrot and cucumber sticks (or toppings of your choice). Drizzle with dressing and wrap.
Nutrition Info Per Serving: Calories 516 Total Fat 22 g Cholesterol 0 mg Sodium 403 mg Potassium 579 mg Total Carbohydrate 66 g Dietary Fiber 13 g Sugars 10 g Protein 18 g