Spiced Chickpea Wrap + Summer Crunch Slaw

Chickpea Wrap Recipe

Photo by AV Wakefield.

I believe in adding extra weight to my backpack if it means lunch on the summit is as good as it is at home. And you know what they say — home is where the hearty hike lunch is. Pro tip: make the spiced chickpea wrap in the morning and keep your dressing separate for the slaw until you are ready to nom.

Wrap Ingredients

  • Spiced chickpeas:
  • 1 tbsp grape seed oil
  • 3 cups canned chickpeas
  • 1 ½ tbsp lemon juice
  • ½ tbsp lime juice
  • 1 tsp Tamari
  • 1 ½ tsp Canadian maple syrup
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper (We like spice!)

The dressing:

  • 2 tbsp warm water
  • 1 ½ tbsp lemon juice
  • ¼ cup Tahini
  • 1 ½ tbsp rice vinegar
  • 1 tbsp grape seed oil
  • 1 ½ tsp Tamari
  • 1 tsp Siracha
  • 1-3 cloves of garlic (It’s up to you how far you wanna go here.)

The rest:

  • Spinach
  • Thinly sliced cucumber
  • Carrot ribbons (Lay a carrot on its side, then run a veggie peeler along its length for really fancy-looking ribbons!)
  • Fresh mozzarella sliced (Fun fact: if you take this out you’re looking at a vegan meal.)
  • 4 large wraps of your choice: rice, whole grain, corn or whatever makes you happy!


Heat up oil on med-high heat. Grape seed oil has a high heat tolerance.

Add drained chickpeas and fry ‘em up until they turn golden and start to jump around in the pan. This takes about three to four minutes.

Meanwhile, mix the maple syrup, Tamari and lemon juice in a mason jar.

When those chickpeas are jumping and golden, pour the mixture from the mason jar over the chickpeas and let it absorb while stirring.

Turn off heat, sprinkle in the dry spices, and stir it up.


Grab “the rest” and make up a wrap with a little bit of everything including the chickpeas. Drizzle with Tahini, wrap it up, put it in a bag with an elastic, and put it in the middle of your pack where it’s cool for safekeeping until lunchtime.


Photo by AV Wakefield.

Slaw Ingregients

The veggies:

  • One bag of regular ole coleslaw (Trust us you’ll be eating this until it’s gone and want more.)
  • 3 celery stalks thinly sliced diagonally
  • 1 pint of cherry tomatoes cut in half
  • 3-4 green onions thinly sliced (Green and white parts.)

The add-ins:

To keep them crisp, separate until ready to mix and eat

  • ¼ cup Thompson raisins
  • ¼ cup sliced almonds
  • 8-12 dried apricots chopped
  • 1 tbsp black sesame seeds

The dressing:

  • 1/3 cup of water
  • 1/3 cup Tamari
  • ½ cup nutritional yeast
  • 1/3 cup apple cider vinegar
  • 1-2 cloves of crushed garlic
  • 2 tbsp Tahini
  • 1 tsp almond butter
  • 1 1/4 cup veggie oil

Put above ingredients into a blender and mix it up until smooth.


Put veggies and the “add-ins” into a bowl, mix, and top with as much or as little dressing as you’d like. Again, we keep the dressing in a separate container until it’s lunchtime. How’s that for awesome sauce?

AV Wakefield

AV lives in Canmore Alberta in the Canadian Rockies. She owns more cookbooks than cameras, has a trusty sidekick Metsä the blue heeler and believes in exploring nature all 365 days of the year. Wondering where AV is heading to next to photograph? Follow her on Instagram @picobac, @hike365 and on Facebook.

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