Sun-Dried Tomato & Basil Chickpea Scramble Wrap

2 tsp olive oil
2 garlic cloves, minced
1 1/2 cups chickpeas (or 1 can), drained and rinsed
1 tsp lemon juice
1 tbsp water
2 tbsp tahini
1 tbsp nutritional yeast (optional)
1 tsp oil from sun-dried tomato jar
3 tbsp sun-dried tomatoes, packed in oil, cut into small pieces
1 tbsp basil, chopped
salt, to taste
pepper, to taste
2 gluten free tortillas (or your choice)

1. In a large saute pan turn heat to medium-low.  Add oil and then minced garlic.  After 1 minute add chickpeas and stir well.

2. Once garlic is aromatic and chickpeas are warmed through turn heat to low and grab a potato masher or large spoon.  Using the masher or back of the spoon start to smash the chickpeas until they are about three-quarters mashed, so you can still see the shape of some of the chickpeas.

3.  Add lemon juice, water, tahini, nutritional yeast (if using), oil from the jar of sun-dried tomatoes, salt and pepper.  Stir until everything is combined and fold in the sun-dried tomatoes and basil.

4. Heat the tortillas for a couple of minutes in a warm oven.  Once softened, spoon half of the chickpea scramble into each tortilla and wrap it up!

Serves 2  |  crystalvaughn.com