Whenever I do a complete and total experiment for dinner I make the caveat that if it doesn’t work, we order pizza. This is my way out if dinner doesn’t work and it let’s Bob off the hook of pretending to like something I make. In the six years I’ve been in a Florida we have only needed this twice.

I wanted to do something with the leftover cilantro tahini for the purple potato salad of the other night. It was just too good to not use. So I looked around for what I could make that would still let me spend most of the day watching Wimbledon. (It began the second week today … I had to watch.) I didn’t want falafel and didn’t have parsley to make it on hand, didn’t want another kale salad and wasn’t interested ongoing to the grocery store. So I dug through cook books but didn’t come up with anything that looked like what I was after. The closest I came was a chickpea salad sandwich but I hate mayo. I mean, really hate mayo. But it did give me an idea.

I cooked up a bag of chickpeas. Soaked them in cold water for seven hours then cooked for another hour and a half. This was plenty of non attention cooking to let me enjoy the tennis. And perfect timing since the last match ended about the time I needed to start putting stuff together.

I cut cup a two inch chunk of cucumber, halved about eight grape tomatoes and thinly sliced a quarter of a small onion. Combine all of those, squeeze half a lime over it, add a touch of salt and pepper and mix. Let stand.

I took out the magic cilantro lime dressing, grated one medium carrot and added about one to one and a half cup of the cooked chickpeas. I didn’t measure this – I just put three serving spoonfuls of chickpeas in the bowl with the carrot. To that I added a teaspoon and a half of olive oil (for consistency) and mashed with a fork.

I added about a quarter cup of the cilantro tahini to this and a little salt and pepper. Mix well.
For greens, I chopped five large spinach leaves into ribbons. To assemble, take one flour tortilla, coat with a tablespoon cilantro tahini. Add spinach

then the chickpea mixture

and top with the cucumber mixture and a little more tahini.

Roll together, cut the tortilla in half and there ya go. Dinner.

Bob and I each ate one and a half of these, but we figured they are actually pretty food for you. No added sugar, very little fat and, except for the tortilla (which I could change out for homemade bread or keep the spinach whole) nothing processed. I was really pleased with this one. It is a definite make again.

Ingredients
For the sauce:
1/2 cup tahini
1/2 bunch cilantro (leaves only)
1/2 lime
1 teaspoon cayenne pepper
2 cloves garlic
Salt and pepper to taste

Combine everything in a food processor and pulse until smooth.

For the chickpea mix:
1 carrot, grated
1 – 1.5 cup cooked chickpeas
1/4 cup tahini sauce (above)
1 teaspoon olive oil
Salt and pepper to taste

Combine the chickpeas and carrots. Mash with a fork. Add oil and stir together. Add 1/4 cup tahini sauce and mix together, mashing the chickpeas a little more.

For the wrap:
3 flour tortillas
1/4 small red onion, sliced thin
2 inch chunk of cucumber, sliced into small sticks
8 grape tomatoes, halved
Juice of 1/2 lime
Salt and pepper to taste
Rest of cilantro tahini sauce
5 large spinach leaves, sliced into ribbons

I was pretty proud of this one. It isn’t falafel. It isn’t an ordinary recipe and it is easy to alter for lunches for work days. Best of all, Bob liked it and didn’t complain about eating the food his food eats. Now to figure out what I’m going to too it with tomorrow …

Happy Monday everyone!