Vegan Afterschool Snack Recipes

Ingredients

• 4 large whole-grain or spinach tortillas
• 1 cup of fresh spinach leaves, washed and dried
• 1 cup of shredded carrots
• 1 cup of cucumber, thinly sliced
• 1 cup of bell peppers, sliced
• 1 cup of cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup of tahini
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 1 garlic clove, minced
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• Water, as needed for smooth consistency