(serves 6)

6 crisp organic apples (any variety), cored and chopped
1 head organic romaine lettuce, washed and shredded
4 stalks of celery, diced
1 bunch seedless organic red grapes, washed, stemmed and halved
1/2 cup walnuts, chopped
1/2 cup raisins
2 cups canned chickpeas, rinsed (can also use prepared dried chickpeas)
2 tablespoons chia seeds
1 package of gluten-free wraps

For vegan dressing:
1 cup coconut milk yogurt (plain)
2 tablespoons tahini
2 tablespoons fresh lemon juice
Himalayan Pink Sea Salt (to taste)
1/4 cup fresh Italian parsley, minced
1 clove garlic, minced

Combine first 7 ingredients in large bowl and toss to combine. Sprinkle with chia seeds and toss again.

Place all dressing ingredients in high-powered blender or food processor and blend to combine.  Add warm water if consistency is to thick (depending upon the brand of tahini, you may need to add a little water).

Add dressing, 2 tablespoons or so at a time, to prepared bowl of salad ingredients and toss to coat completely (you may have extra dressing leftover – bonus!).

Fill gluten-free wraps with dressed salad and enjoy all your hard work at the apple orchard this fall.

This dish packs a plant-protein punch with the addition of chickpeas, chia seeds and walnuts.