- 1 can chickpeas, drained and rinsed
- 1–2 garlic clove(s)
- ¼ cup olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 3 tablespoons raw cashews
- 3 tablespoons nutritional yeast
- ¼ teaspoon sea salt
- 1 cup fresh basil
- 1 tablespoon lemon juice
- ½ medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Soft tortillas of choice
- Small handful of sprouts
Drain and rinse chickpeas. Use paper or clean towels to dry them as much as possible so pesto will stick. Place in large bowl. Set aside.
In a food processor, add garlic, 2 tablespoons olive oil, pepper, cayenne and cashews. Process until smooth. Add nutritional yeast and salt. Process to combine. Add basil and 2 tablespoons olive oil and process again. Finally, add lemon juice and process one last time. Mix pesto with chickpeas.
Slice red onion and tomatoes and mix with pesto-coated chickpeas.
Spoon chickpea mixture into tortillas. Top with crunchy sprouts. Wrap and enjoy.
This recipe is dairy-, gluten- and soy-free.
[Contributors] Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at TheFitchen.com