Ingredients

For the tahini ranch dressing:

• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 clove minced garlic
• 1 tablespoon apple cider vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 cup fresh dill, chopped finely
• 1 tablespoon chickpea miso paste (or white miso paste)

For the chickpea salad:

• 3 cups chickpeas
• 1/2 red onion, diced finely
• 2 carrots, peeled and diced
• 2 celery sticks, diced

• 4 tortillas, pitas, or flatbreads  (or, a head of lettuce for lettuce wraps)

Directions

1. To make the dressing, combine all of the ingredients in a bowl and whisk throughly.
2. Chop 1 cup of chickpeas into fine pieces.
3. In a large bowl, toss together the whole chickpeas, chopped chickpeas, onion, carrots, and celery
4. Coat the chickpeas and vegetables with dressing.
5. Serve in a wrap or  on a lettuce leaf! Store leftovers in a covered container in the refrigerator.