Mini Rainbow Chard Wraps w/ “Cheesy” Cashew Chickpea Spread & Pink Tahini Sauce

January 19, 2017

Mini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring Well

We are in the car driving, Scott’s ‘old school punk rock’ playlist is on shuffle, the windows are down, and my feet are perched on the windowsill. It’s a little chilly, but the sun is out and we are on our way to the beach. We park in the quieter neighborhoods on the Balboa peninsula. Leaving our sandals behind in the car, we walk barefoot down the street and onto the sand. The wind is chilly so we climb onto the deserted lifeguard stand to take cover on the north side, staring at the ocean to the west. We take bets as to which kite surfer is going to eat it first, and talk about the cute house on the sand we would take if we had our pick. Eventually we get antsy, jump down to the sand, and begin to run around the lifeguard stand – playing tag with one another and belly laughing as one person misses the other by an inch. We promised ourselves we would make the five minute drive down the road to the beach every day this year that the sun is shining. It’s been a gloomy/rainy January in southern CA, but it was day three of sunshine, and day three of beach trips.

It’s Monday morning and I’m itching to make a new recipe. After writing out my cravings and translating them into a dish, I peruse my cupboard and refrigerator for the ingredients. I’m short two essentials, and immediately jot them down on my grocery list. I sigh, knowing I cannot make the trip to the store until Wednesday. I look at what I do have, get frustrated, and then become inspired. Dinner that night is the most unique and incredible meal of the week. I enthusiastically adventure through the remaining ingredients I have on hand on Tuesday, discovering more new-to-me combinations of the simple plant foods I have stocked. Wednesday comes, and I realize it’s the day I get to make what I had been dreaming of for two days. I go to the market, grab the few essentials I was missing (and a few other goods to make it till the farmers market on Saturday) and rush home to make my soon-to-be-cherished recipe. It’s even more exciting than it was on Monday, partly because the wait built up suspense, and partly because I had just experienced two days of incredible creative triumphs (to me) and was feeling more confident than ever. I promised myself I would only go to the market, be it the farmers or the store, twice a week. Wednesday and Saturday, and make due in between. I’m on week three, and have never felt more capable in my kitchen.

Resolutions can be daunting, but feasible goals can be encouraging. Especially when they bring light into your life in areas that were otherwise slightly dimmed. These simple two have changed our lives immensely this January. The recipe I mention above having “waited for” is the one I bring you today. During the process of healing health-wise the past few months I have strayed from eating raw vegetables, focusing my attention on ones that have been lightly steamed, and therefore easier for me to process. This was the first bit of raw (rainbow) goodness I’ve allowed myself for sometime, and I felt so bright after doing so. The flavor from the cheesy cashew chickpea spread is incredible. I’m obsessed with it alongside the quick pickled red cabbage with ginger, and tell me that pink tahini sauce isn’t calling to you too? I even found a way to use the leftover rainbow chard stems and turn them into a salsa of sorts. Overall these rainbow chard wraps are filling, bursting with flavor, and can be prepared ahead of time (even wrapped!) for easy lunching all week long. I hope you enjoy them too, if you tackle the steps (I promise it isn’t as crazy as it seems), and have the brightest January day. – xx

Side Note: Thank you to all who participated in the Vitamix giveaway last week! I was touched by all of your comments, and read every one with a smile on my face and a pang in my heart. I wish I could have gifted a machine to each of you! It truly was inspiring to feel your enthusiasm for your health – and your family’s and friends’. I teared up reading a few, knowing how excited you each would have been to receive one of the A2500s. I feel so lucky to have been able to give one away to a very sweet and grateful girl, and hope to be able to give more in the future. Thank you for following along, I’m so thankful for you. 

Mini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring WellMini Rainbow Chard Wraps w/ "Cheesy" Cashew Chickpea Spread & Pink Tahini Sauce by Faring Well

large rainbow chard leaves
a spoonful of cheesy cashew chickpea spread (recipe below)
a pinch of pickled red cabbage with ginger (recipe below)
carrot ribbons
alfalfa sprouts
fresh basil leaf
pink tahini sauce
(optional: chard stem salsa in instructions)

1 cup raw cashews, soaked overnight
2 cups cooked chickpeas
1 teaspoon nutritional yeast
1 garlic clove, crushed
zest of 1 small, organic lemon
sea salt to taste (about 1/2 teaspoon for me)

1/4 of a large head of red cabbage (about 3 1/2 cups shredded)
sea salt to taste (a little over 1/4 teaspoon for me)
1/2 teaspoon grated fresh ginger
1 – 2 teaspoons apple cider vinegar
1 teaspoon maple syrup

1 cup unhulled sesame seeds (or 1 cup sesame seed butter)
1/4 cup fresh lemon juice
2 small garlic cloves, or 1/4 teaspoon garlic powder
1 teaspoon sea salt (or to taste)
2 cups + more if needed, filtered water
1 small beet that has been boiled and cooled

Begin with the pink tahini sauce. If making from scratch (using a high speed blender) toast the sesame seeds on a parchment lined baking sheet in a 300F oven for 15 minutes. Remove and let cool before adding to your high speed blender. Insert the tamper, and blend on low while increasing to high. Continue to blend and press the mixture towards the center using the tamper until creamy and smooth (can skip this and add store bought tahini instead). Add the remaining ingredients to the blender and puree until smooth – adding additional water as necessary to thin if needed. Taste and adjust seasoning if needed. Transfer to an airtight jar and store in the fridge until ready to use. Best if enjoyed within one week.

Next make the quick pickled cabbage. Finely shred the cabbage and toss with the salt in a small bowl. Taste and add more salt if needed, you want it to be slightly saltier than desired for it to turn out well. Add the remaining ingredients for the pickle and toss. Place in an airtight container and transfer to the fridge to set for at least an hour, or longer. Best if used within one week.

Onto the cheesy cashew chickpea spread. Combine all of the ingredients in a food processor, and blend well – leaving bits and pieces here and there for texture. I like this filling on the chunkier side, feel free to add a tad bit of water and lemon juice to smooth it out if you’d prefer. Store in an airtight container in the fridge, and use within five days.

Assemble the rainbow chard wraps. Wash the chard leaves well, and trim the thick stems (save for later). Add a spoonful of the cheesy cashew chickpea spread to the center, top with a few carrot ribbons, a pinch of pickled cabbage, a few sprouts, and a single fresh basil leaf. Fold and roll into a mini wrap, and continue with as many as you’d like to enjoy that day, or for storing during the week. If pre-rolled, enjoy within 5 days.

Serve the wraps with the pink tahini sauce, whether on top or on the side for dipping. If enjoying the day they are rolled, dice the chard stems into 1/4 inch thick pieces and place into a bowl. Toss with a splash of white balsamic vinegar and a drizzle of flax oil. Add a minced shallot and garlic clove if desired, and sprinkle with salt and pepper. Set aside for a few minutes to let the flavors meld, and serve on top (or alongside) the wraps too. This chard stem salsa is best only enjoyed the day of, and does not store well. But if you can enjoy a few the day of the trimming, it is definitely worth the extra effort to whip up.

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


  • Reply Karlie January 19, 2017 at 4:47 am

    Ah these are amazing YOU are amazing! I love all of the flavors, colors, and creativity, you’re excitement and passion practically jump through the screen <3 I can't wait to try these!

    • Reply Faring Well January 20, 2017 at 12:39 pm

      Aw Karlie! YOU are amazing. Making me smile over here girl, thank you for your sweet comment! I hope you do get to try them and love them as much as I do, xo.

  • Reply Gena January 19, 2017 at 5:04 am

    Jessie, the colors of this dish are such a lovely antidote to gray winter skies outside! I love the playfulness of this dish, and the thought to make a beet-infused tahini sauce: your creativity is clearly flying sky high. Love the message about simple, achievable goal setting, too.

    • Reply Faring Well January 20, 2017 at 12:40 pm

      I’m so glad you think so Gena! You are so sweet. Thank you about the goal setting too <3 all about those small victories.

  • Reply Sarah | Well and Full January 19, 2017 at 10:20 am

    WOW that pink tahini sauce!! It’s amazing that plants can make such beautiful colors!! :D Sending hugs, Jessie <3

    • Reply Faring Well January 20, 2017 at 12:41 pm

      Aw I know right! Plants are amazing. Plantasaurous for life over here. ;)

  • Reply Macy @ Paleo Crumbs January 19, 2017 at 4:36 pm

    Love all the colorfulness ! So BEAUTIFUL!

  • Reply Chelsea | The Whole Bite January 19, 2017 at 4:39 pm

    These are so so beautiful Jessie! And I love that you guys drive out the beach to catch the sun whenever it’s out! My pale Wisconsin skin is very envious :) I hope you have many more sunny days coming up!

    • Reply Faring Well January 20, 2017 at 12:43 pm

      Thank you Chelsea! Its silly how few times we went last year, I think we’ve already hit last year’s total in just this month (**covers eyes in shame**). I’ll soak up a few rays for you too! Hope you’re having a fantastic week girl <3.

  • Reply Sophie January 19, 2017 at 5:23 pm

    Oh my gosh lady!!! This looks like the dreamiest lunch ever. I wish I could go chill with you on one of those gorgeous CA beaches and munch on some pretty pink food together . xoxo

    • Reply Faring Well January 20, 2017 at 12:43 pm

      Please come and do just that Sophie! These beaches are calling for you! ;)

  • Reply Pia January 20, 2017 at 4:57 am

    Darling, like yourself I follow I ton of food blogs and thus naturally see A LOT of colorful meals on the regular, but this one… my oh my, I’m blown away. That pink, with the green, and everything in between. One word: stunning. Rainbow food indeed.
    Also, your commitment to shopping less frequently is so cool, although I doubt I’d ever be able to pull that off. Then again, let me correct myself actually, because “never say never” and all that ;)
    Aside from that, you know I just adore this place, so thanks, as always. And yes, I repeat myself, but tell me, how can I NOT? Big hugs and happy weekend, lovely Jessie xx <3

    • Reply Faring Well January 20, 2017 at 12:45 pm

      Aw Pia, your comments never cease to put the biggest smile on my face. You are too kind to me girl. Thank you for your sweet compliments and hugs. It’s crazy about the shopping thing, I didn’t think I could last either! But I’m a bit stubborn when I set goals for myself ;) this time it paid off. Hope you’re having a cheery end to your week, and have fantastic weekend too! xo

  • Reply Abby @ Heart of a Baker January 20, 2017 at 9:32 am

    Jesse I can’t even tell you how pretty this is! I was wondering how you got it to be such a pretty hue of pink and beets…of course ! I also have to say that I never use chard enough, so this is going to be my inspiration to! xo

    • Reply Faring Well January 20, 2017 at 12:46 pm

      Abby! Thank you! Beets are incredible, they make everything so pretty – from savory to sweet! As for chard, this was my first time using it (gasp!) and I love it now too. Thanks for stopping by girl, always adore you comments. Happy weekending to you now! <3

  • Reply Kate January 20, 2017 at 9:51 am

    These are so pretty! What a great thing to make during this dreary January we are having up north. Thanks for the inspiration!

    • Reply Faring Well January 20, 2017 at 12:47 pm

      Thank you Kate! Glad you enjoyed the dose of color too – xo

  • Reply Sonia January 21, 2017 at 6:36 am

    Oh my gosh, this is the prettiest dish ever! Wow!

    • Reply Faring Well January 21, 2017 at 7:49 am

      Thank you Sonia! So sweet of you <3

  • Reply Maya | Spice + Sprout January 21, 2017 at 8:35 am

    Jessie! Amazing! I love hearing about the excitement you experienced while waiting to make this special recipe. It is inspiring! :D

    • Reply Faring Well January 23, 2017 at 8:52 am

      Thank you Maya, it really was so inspiring on this end too – I need to tell myself “no” more and let there be inspiration in the waiting, there really in something to be learned there, I think! Hope you are doing well girl, happy new week to you now – xo

  • Reply Ruby & Cake January 23, 2017 at 12:00 am

    Oh my god I love everything about this especially the vibrant colours! That pink!!!

    • Reply Faring Well January 23, 2017 at 8:53 am

      Aw thank you Ruby! I’m kinda in love with the pink too :) something about that hue is so happy! <3

  • Reply Denisse | Le Petit Eats January 29, 2017 at 10:16 pm

    Ok that pink tahini sauce is my new obsession. Soooo pretty. And I love that you were able to make use of the chard stems, they’re the perfect accent to this dish and so often they go to waste!

    • Reply Faring Well January 31, 2017 at 7:30 am

      Oh thank you Denisse! I’m so glad you love the sauce, as well as the stem salsa! I was pretty excited to find a way to use them too, they are so beautiful <3.

  • Reply 2pots2cook January 31, 2017 at 6:47 am

    Oh dear ! What a gorgeous creation ! Thank you !

    • Reply Faring Well January 31, 2017 at 7:30 am

      Thank you! So sweet of you to say.

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