Description
Ingredients
Rolls:
6 pieces of rice paper
1 15 oz can chickpeas
2 Persian cucumbers
1/2 cup grape tomatoes, diced into small pieces
1/4 cup diced red onion
1/3 cup feta
1 tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp garlic powder
Tahini Sauce:
2 tbsp tahini
3 tbsp olive oil
4 tbsp oat milk (plus more if needed)
1 tbsp fresh parsley
1/2 tsp salt
1/2 tsp garlic powder
Juice from 1 lemon
Instructions
1. Add the entire can of chickpeas (including aqua faba) to the pressure cooker. Cook on high for 10 minutes. Let cool.
2. In a bowl, mash your chickpeas up with the spices until it’s a relatively smooth consistency but still has some chickpea chunks.
3. Add in the tomatoes, red onion, and feta to the chickpea mix.
4. Slice your cucumbers in half and then slice into think sticks.
5. One at a time, add your rice paper into warm water to soften. Add in the cucumbers and chickpea mix. Then, roll em up! I fold the sides in first then roll from the side closest to me.
6. Add all the ingredients of the tahini sauce to a blender and serve with the spring rolls. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes