Harissa Tahini Romaine Wraps + Salad
Prep time
Cook time
Total time
Serves: 4
  • 2 cups cooked quinoa
  • 1 cup black beans + 1 cup chickpeas, fresh or canned
  • 1 large carrot, shredded
  • ½ cup parsley, chopped
  • 2 tbsp red onion, minced
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 bunch of romaine leaves
  • toasted pumpkin seeds (I forgot to add them for the photo)
Harissa tahini sauce
  • ¼ cup tahini
  • 2 tbsp spicy Harissa paste (add less if you don't like spicy)
  • juice of half a lemon (about 2 tbsp)
  • 2 tbsp water
  1. Place all of the ingredients in a large mixing bowl, and stir well to combine.
  2. Season with more salt to taste.
  3. For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
  4. Top with a drizzle of the tahini harissa sauce.
  5. Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
  6. Top the salad or wraps with toasted pumpkin seeds.
Harissa Tahini Sauce
  1. Place the sauce ingredients in a jar, tightly twist on the lid, and shake until it is creamy.
  2. Drizzle the sauce over the salad/wraps, or stir it into the quinoa and beans (that's what I did for the photos).
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2014/06/harissa-tahini-romaine-wraps-salad-video.html