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