Spring always puts me in a salad-and-greens mood. As the days warm up I crave crunchy, hearty raw greens — so much that skipping them makes my meals feel incomplete. Lately I’ve been starting mornings with green juice from my new juicer to get that fresh green boost. These romaine wraps satisfy that craving while staying bright and satisfying. Keep reading for the full recipe!
I don’t love greens on their own; they shine when paired with bold flavors, varied textures, and a bit of healthy fat. Adding beans, seeds, and a tangy sauce turns a simple bed of romaine into a filling, nourishing meal.
This Harissa Tahini Romaine Wrap/Salad has become a favorite. I’m a tahini devotee — I use at least a container a week, mostly for sauces like the harissa tahini used here or for baked treats. Tahini is simply ground sesame seeds, and sesame seeds are a great source of calcium, vitamin E, B vitamins, magnesium, potassium, and iron. They’re also a healthy fat that helps your body absorb nutrients from leafy greens.
The real star may be the harissa — have you tried this spicy paste yet?
Harissa is a North African red chili paste originally from Tunisia. It’s traditionally used to marinate meats and vegetables, but it’s also fantastic when blended into dressings and sauces. In addition to the tahini sauce in this recipe, I sometimes mix harissa with ketchup for a quick burger sauce — a drizzle of tahini transforms it into something unforgettable.
This recipe is very simple and keeps well in the refrigerator for about three days, so it’s perfect for meal prep. You can serve the mixture scooped into romaine leaves as wraps, or toss it with chopped romaine for a fork-and-bowl style salad — whichever you prefer.
Do you have a favorite spring salad or a go-to way to use harissa? I’d love to hear your ideas — share them in the comments.
Harissa Tahini Romaine Wraps + Salad
Jenné Claiborne
4
Ingredients
- 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 (optional)
Harissa tahini sauce
- ¼ cup tahini
- 2 tbsp spicy harissa paste (use less if you prefer milder heat)
- juice of half a lemon (about 2 tbsp)
- 2 tbsp water (to thin the sauce)
Instructions
- In a large mixing bowl, combine the cooked quinoa, black beans, chickpeas, shredded carrot, chopped parsley, and minced red onion. Stir well to combine.
- Season with coriander, cumin, sea salt, and black pepper. Taste and adjust salt as needed.
- For a salad: chop romaine and toss it with the quinoa mixture. For wraps: scoop the quinoa mixture into romaine leaves and fold to serve.
- Top with a drizzle of harissa tahini sauce or, if you prefer, stir the sauce directly into the quinoa mix for more even coating.
- Finish with toasted pumpkin seeds for crunch, if desired.
Harissa Tahini Sauce
- Add tahini, harissa paste, lemon juice, and water to a jar. Secure the lid and shake vigorously until the sauce is smooth and creamy, adding more water if needed to reach your desired consistency.
- Drizzle over the salad or wraps, or mix into the quinoa and beans for a fully coated, flavorful dish.
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