When the weather is gorgeous, who wants to waste time in the kitchen? This no-cook recipe is ideal for hot Summer nights because it comes together quickly and is 100 percent portable. It does, however, require a food processor or blender to make the thick artichoke-chickpea hummus-style spread. To create the crunchy slaw, shredded cabbage, carrots, and bell pepper are tossed with a yogurt, lemon juice, and parsley dressing.
Folded into a soft flour tortilla, the two elements make a filling, flavorful vegetarian meal. Check out the recipe and keep reading.
From Vegetarian Times Ingredients Artichoke spread Directions Serves 5.
Artichoke Wraps With Three-Veggie Slaw
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper
1 1/4 cups very thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas
From Vegetarian Times