Garden Salad Wraps with Chickpeas & Tali Sauce

Similar to the chickpeas with Tali sauce over greens recipe, I threw together these wrap sandwiches to pack in the cooler.  They are vegan, and most of the ingredients are raw! It's a good way to use up veggies from the farmer's market.  I like that it's a healthy lunch I can pack with me anywhere. My non-vegan mom even approved!

Method
First make Tali sauce, or defrost it from the freezer!

Toss Tali sauce with cooked chickpeas (or canned) and chopped flat leaf parsley.

Lay out sheets of parchment paper or aluminum foil. Top each foil with ezekiel sprouted grain tortilla or whole wheat tortilla (just be careful of dough conditioners and other garbage in some conventional tortillas).

Layer on washed, torn lettuce or other greens and then veggies. I used:

• shaved carrots
• shaved daikon radish
• cut snap peas
• sliced green onion/scallion
• avocado slices

You can substitute or add any veggies you like! Diced cukes, shaved jicama, sliced bell pepper, steamed broccoli...

Then top with 1/4 C of chickpea mixture.

Then sprinkle on your favorite spice mix like Zataar Seasoning (which has salt, pepper, sumac and sesame seeds). Make sure your spice mix has salt and pepper at a minimum.

Roll/wrap up sandwiches, closing with foil or tape.  Keep chilled and enjoy on a picnic or hike!