Rainbow chard leaves wrapped around a mix of seasoned chickpeas, carrots, radish, tomato, and pickled red onions, finished with a simple tahini sauce.
Add drained chickpeas, paprika, garlic powder, salt, and pepper to a skillet over medium heat. Stir until chickpeas are coated with the seasonings. Cook for 3 minutes, stirring frequently.
Using a fork, gently smash the chickpeas until they are mostly broken up but a few whole beans remain.
Mix together the tahini sauce ingredients. If the sauce seems too thick, add water 1 tsp at a time.
Cut the stems off of the chard leaves. Use a vegetable peeler or small knife to trim down the tough stem on the back of each leaf.
Assemble wraps. Start with the chard leaf. Place a generous amount of chickpeas in the center of the leaf, leaving 1-2 inches on each side to wrap. Next add the carrots, radish slices, tomato, and pickled red onion. Finish with a drizzle of tahini sauce. Fold the narrow top of the leaf down, then fold the sides in and enjoy!
To make the pickled red onion bring 1/2 cup vinegar, 1/2 cup water, and 1 tsp agave nectar to a boil. Slice a small red onion as thin as possible (this works best with a mandoline slicer). Place red onion in a cup or jar and pour the hot liquid over it. Be sure the onion is all fully immersed. Set aside for at least 30 minutes.