This crisp, moist salad served in wraps makes a great lunch for four or dinner for two. The perfect combo of apples and cranberries would be complemented by pouring a fresh chardonnay or a sparkling non-alcoholic apple cider.

Ingredient list for 4 wraps

• Salad
• 1 (15 ounce) can chickpeas – rinsed and drained
• 1 medium honey crisp apple – diced
• ⅓ cup raw pecans – coarsely chopped
• ⅓ cup dried craisins
• 1 stalk of celery – diced
• 2 plum tomatoes – seeded and cut into chunks
• 2 tablespoons parsley – chopped
• ¼ cup green onions – chopped


• Dressing
• 3 tablespoons tahini
• 2 teaspoons pure maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 2 garlic cloves – minced
• ¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 2-3 tablespoons warm water – as needed to thin dressing
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• Wraps
• 5 ounces mixed greens: arugula, baby spinach, mesclun
• 4 large sun dried tomato wraps (or tortillas of choice)
• 2 carrots – shredded

• Add rinsed and drained chickpeas to a large bowl; use a masher or fork to mash most of the chickpeas. Add in diced apple, chopped pecans, craisins, celery, tomatoes, parsley and green onions. Set aside.
• In a separate bowl, make the dressing. Add tahini, maple syrup/honey, mustard, vinegar, garlic, salt and pepper. Mix to combine. Add water by the tablespoon until a creamy dressing forms.
• Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
• Lay out wraps and top each one with ¼ of the chickpea salad mixture, salad greens, carrots and dressing. Tightly roll up the wrap, tucking in the ends as you go. Secure with a toothpick and cut in half if desired.

Note: You can also eat the salad as is or wrap it in lettuce leaves or Swiss chard. Salad will stay good for 5 days in the fridge