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>