Servings: 4 wraps
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  • 15 ounce chickpeas, canned rinsed and drained
  • 3 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup diced red onion
  • 3 cup diced celery (this should be ~1 medium celery stalk)
  • ¼ cup diced pickle (about 20 pickle slices)
  • 1 teaspoon capers drained and chopped
  • Sliced plum tomato optional. Don’t add it until you eat
  • Lettuce optional. Don’t add it until you eat
  • 4 each 10 inch flour tortillas


  • Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  • Add tahini, mustard, honey, red onion, celery, pickle, capers. Mix until incorporated. Season with salt and pepper to taste.
  • Divide the mix between the 4 tortillas (about ½ cup each) and wrap. This will stay tasty in the fridge for up to 4 – 5 days. If you want to add lettuce and tomato to the wrap, do so when you eat the wrap, in order to avoid a mushy mess.


Other additions to consider:
**consider** 1 tbs cumin
**consider** 1 red jalaepno
**consider** 1 jar roasted red peppers
**consider** something crunchy


Calories: 340 kcal | Carbohydrates: 44 g