Sunday Supper: Spicy Chickpea Wraps with Ranch Sauce

Tonight's Supper:  Spicy Chickpea Wraps with Ranch Sauce 

Tonight's Sunday Supper Soundtrack: Spotify's "New Music Tuesday" playlist

As always, there are more pictures on instagram with the hashtag #sundaysupper

Inspired by this recipe from Post Punk Kitchen, this is another recipe in the series “things I wanted to make but didn’t have easy access to all the ingredients so I reworked it to fit my needs” (ok, so that title needs some work). 

I found this recipe as I was looking for a way to use up the giant container of dried chickpeas I brought back with me last time I was on the mainland, but of course I didn’t have any Frank’s Red Hot or fresh spices.  However, one thing I’ve learned since moving out here is not to be daunted by petty concerns like that!

So, I quick soaked my chickpeas (because naturally I forgot to set them to soak last night), then put them to boil while I assembled ingredients for the ranch dip.  I used dried parsley, dried chives, black pepper, garlic powder, and the last of my Vegenaise.


Mixed them all together in a bowl and tucked them in the fridge so the flavors could meld.


Once the chickpeas finished cooking, I made the spicy chickpeas.  I started by mashing the chickpeas as for chickpea salad.

It was at this point that I realized I used all the vegan mayo for the ranch dip, and didn’t leave any for the chickpeas.  But never fear!  I just added some of the ranch dip into the chickpea sauce instead, along with the sriracha.


To serve, I made these into a wrap, because my personal motto is “Everything’s better as a wrap."  I spread the chickpeas on a wheat tortilla, added the ranch, put some sliced celery on top, wrapped it up, and ate with some BBQ chips and the rest of the celery!  Super healthy?  Ha!  No.  Super delicious?  Oh yeah.


Recipe
For the ranch dip:
1/2 cup vegan mayo
1 tbsp. dried parsely
1 tbsp. dried dill
1 tsp. garlic powder
1/2 tsp. black pepper

Mix everything together in a bowl.  Let sit for 1-2 hours for the flavors to blend.

For the spicy chickpeas:
1.5 cups dried chickpeas
1/4 cup sriracha
1 tbsp. ranch dip

To serve:
Celery
Wheat wrap

If you’re forgetful like me and also don’t have any canned chickpeas, quick soak the dried chickpeas: put them in a saucepan and cover with cold water.  Bring to a boil and let boil for 5 minutes.  Remove from heat, and let sit for an hour.  Strain and rinse, then return to saucepan, cover with water, and bring to a boil again.  Turn heat to low and let simmer for about 1.5 hours.  Mash up--some chunks are ok.  Mix with the sriracha and ranch dip.

To serve: Spread the chickpeas onto a wheat wrap, dollop some ranch on top, add chopped celery, wrap up, and enjoy!