1/4 cup tahini 3 tbsp warm water 1 1/2 tbsp lemon juice 1 tbsp rice vinegar 1 tbsp olive oil 1 tsp soy sauce or tamari 2 cloves garlic, minced 1 tbsp olive oil 3 cups cooked chickpeas 2 tbsp lemon juice 1 tsp maple syrup 1 tsp soy sauce or tamari 2 tsp smoked paprika 2 tsp ground cumin 1 tsp garlic powder 1/4 to 1/2 tsp cayenne pepper 4 large wraps or flour tortillas spinach cucumber sticks carrot sticks
1. To make the tahini dressing, mix together the first 7 ingredients in a small glass until it's smooth and creamy. Set in the fridge.
2. To make the chickpeas: Heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are ready, pour the lemon juice mixture over them and stir. Let evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds. Then, turn off the heat.
3. Top unwrapped tortillas with spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle dressing. Then, get wrapping.
*Think of tahini as peanut butter made out of sesame seeds. It will be near the nut butters or falafel mix at the store.
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