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
Photographs provided by AV Wakefield of North Birch Grove <www.northbirchgrove.com>
Looks delicious! And is that an Iittala plate I spy?
It’s so good! And yup you’ve got it right! A little bit of taika iittala dishware makes any meal look magic! 😉 😉