Cabbage Wraps with Chickpeas & Za’atar
There are so many things I love about these wraps! The tahini sauce is an old favourite but combining it with za’atar, a middle eastern spice blend is something I hadn’t done in ages.
The other brilliant idea (thanks Sarah B!) is to use cabbage leaves as your wrapping ingredient… Much lighter than using pita bread or other grain based wraps but more substantial and more nourishing than good old iceberg lettuce (my previous go-to veggie based wrap).
Enough for: 2 as a light meal
Takes: 10 minutes
2-4 cabbage leaves
1 can chickpeas (400g / 14oz)
4 tablespoons lemon juice + wedges to serve
4 tablespoons tahini
1-2 teaspoons za’atar
1. Divide cabbage leaves between two plates.
2. Drain chickpeas and rinse with boiling water from the kettle to warm them. Skip the warming if it’s a really hot day.
3. Place warm chickpeas in your cabbage leaves and drizzle with extra virgin olive oil.
4. Combine lemon juice, tahini and 4 tablespoons water in a small bowl until smooth. Season.
5. Drizzle tahini sauce over the chickpeas and top with za’atar. Serve with extra lemon wedges on the side.
carnivore / paleo / legume-free – replace chickpeas with ground (minced) meat such as beef, lamb or chicken. Brown the meat in a pan with a little oil before using to stuff the cabbage. You could also just toss in some cooked chicken or sausages. Or use roast diced root veg like carrots, parsnip and sweet potato.
chickpea alternatives – cooked couscous, quinoa, lentils, butter beans, other beans or a combo of any of the above.
no za’atar? – Replace with sesame seeds, or fresh thyme leaves. OR make your own by combining 1/4 cup toasted sesame seeds, 1/4 cup ground sumac, 2 tablespoons dried thyme and 1 tablespoon dried oregano (Sarah B.’s recipe). Or order online from a good spice supplier. If you do buy it’s also great sprinkled on cooked eggs, chicken and fish.
carb lovers / more substantial – toss cooked couscous, quinoa or other legumes with the chickpeas OR replace cabbage leaves with warm pita bread or tortillas.
more veg – sprinkle over flat leaf parsley leaves, mint leaves and/or pea shoots. Grilled eggplant, sun dried tomatoes, grilled mushrooms, zucchini and peppers toss in with the chickpeas would also be lovely.
no tahini? – tahini is a paste made from sesame seeds you could use almond butter or cashew butter instead. OR replace the whole sauce with well seasoned natural yoghurt (full fat of course!).
hot! – do as Sarah B. does and add some cayenne pepper or other chilli powder to the tahini sauce.
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
chickpeas / za’atar – keep them in the pantry.
lemons – will keep for a few weeks at room temp or for much longer in the fridge.
tahini – I keep mine in the pantry but will keep longer in the fridge if open.
Best when freshly made.