Chickpea Chard Wraps
Chickpea Chard Wraps
Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins

Rainbow chard leaves wrapped around a mix of seasoned chickpeas, carrots, radish, tomato, and pickled red onions, finished with a simple tahini sauce.

Servings: 2 wraps
Author: Hannah
  • 2 large rainbow chard leaves
  • 2 radishes, thinly sliced
  • 1 carrot, julienned
  • 1 small tomato, chopped
  • pickled red onion (see notes for directions)
  • 1 15 oz can chickpeas
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
Tahini sauce
  • 3 tbsp tahini
  • 1/3 cup lemon juice (one large lemon)
  • 2 cloves garlic, minced
  1. 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. 

  2. Using a fork, gently smash the chickpeas until they are mostly broken up but a few whole beans remain.

  3. Mix together the tahini sauce ingredients. If the sauce seems too thick, add water 1 tsp at a time.

  4. 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.

  5. 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!

Recipe Notes

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.