Spiced Chick Pea Wraps + Crunchy Coleslaw!

Spiced Chick Pea Wrap + Summer Crunch Slaw!

Here at Hike365 we believe in adding a bit of extra weight to our day packs when hitting the trail if it means lunch on the summit is as good as at home! We make this wrap all-in the morning of and keep our dressing separate for the slaw until we are ready to eat!

This meal is also perfect for a post hike pick me up as it’s chock full of protein, amino acids and lots of veggies to load up on when you’re ravenous after a long day on the trail!

THE WRAP:

Spiced Chick Peas:

  • 1 tbsp. grapeseed 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 <just lay a carrot on its side, then run a veggie peeler along its length, you’ll get really fancy looking ribbons with little effort!>
  • Fresh mozzarella sliced <if you take this out you’re looking at a vegan meal!>
  • 4 Large wraps of your choice: rice, whole grain, corn whatever makes you happy!

HOW TO:

Spiced Chick Peas:

  • Heat up your oil on med-high heat <grape seed oil has a high heat tolerance>
  • Add your drained chickpeas + fry em’ up till they turn golden + start to jump around in the pan, about 3-4 minutes.
  • Meanwhile, mix the maple syrup, tamari and lemon juice in a mason jar.
  • When those chick peas are jumping + golden pour the mixture from the mason jar over em’, let it absorb while stirring
  • Turn off your heat, sprinkle in the dry spices and stir it up!

SERVING:

  • Grab “the rest” and make up a nice little 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 that in the middle of your pack where it’s cool for safekeeping until lunch time!

THE SLAW:

The Veggies:

  • One bag of regular ol’ coleslaw <trust us you’ll be eating this til it’s gone + want more!>
  • 3 celery stalks thinly sliced diagonally
  • 1 pint of cherry tomatoes cut in half
  • 3-4 green onions thinly sliced <green + white parts>

The Add Ins:

  • You’ll want to keep these separate until ready to mix + eat to keep them crisp
  • 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 til’ smooth!

HOW TO:

Put your veggies + the add ins into a bowl, mix em’ up and top with as much or as little dressing as you’d like. We keep the dressing in a separate container and add it in, mix it up and eat once it’s lunch time on a ridge overlooking Devil’s Head in the Rockies of the Ghost Area Alberta

Processed with VSCOcam with f3 preset

Photographs provided by AV Wakefield of North Birch Grove <www.northbirchgrove.com>

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