Read Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck for Free Online Page B

smoky flavor of a falafel without all the fucking work.
    MAKES 4 BIG WRAPS
    TAHINI DRESSING
    ¼ cup tahini*
    3 tablespoons warm water
    1½ tablespoons lemon juice
    1 tablespoon rice vinegar
    1 tablespoon olive oil
    1 teaspoon soy sauce or tamari
    2 cloves garlic, minced
    SPICED CHICKPEAS
    1 tablespoon olive oil
    3 cups cooked chickpeas**
    2 tablespoons lemon juice
    1 teaspoon maple syrup
    1 teaspoon soy sauce or tamari
    2 teaspoons smoked paprika
    2 teaspoons ground cumin
    1 teaspoon garlic powder
    ¼ to ½ teaspoon cayenne pepper
    4 large wraps or flour tortillas
    Spinach
    Cucumber sticks
    Carrot sticks
    1 To make the dressing, mix all that shit together in a small glass until it is smooth and creamy. Set it in the fridge.
    2 Now get the chickpeas going. Heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You’ll see what the fuck we mean. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are lookin’ right, pour the lemon juice mixture over them and stir. Let that shit evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.
    3 Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that shit up.
    *
This is like peanut butter but made out of sesame seeds. It will be near the nut butters or falafel mix at the store
.
    **
Two 15-ounce cans if you aren’t simmering that shit yourself

HOW TO BUILD A SALAD (AKA “PLANT NACHOS”)
    We’ve fucking had it with all this salad shaming. You’ve probably had some bland-ass salads that wouldn’t satisfy a rabbit. Done right, salads are delicious and filling as all hell. It’s just a big bowl of plant nachos and we’re all about that. Here is a basic guide to building a salad with whatever random shit you have in your kitchen.
    1. THE BASE: No matter where the fuck you’re taking this dish, you need to start off with some greens. This can be spinach, arugula, red leaf, a bag of mixed greens, romaine, kale, cabbage, or whatever you find at the store. Your bowl. Your rules. Generally, the darker the green, the healthier the green, but mixing dark leafy greens in with cheaper lettuces like green leaf will help you stretch your dollars but still mix up your vitamins. The leafy greens base should be about 60 percent of your salad bowl. (Just know that iceberg lettuce is a no-go. Yeah, it is the cheapest thing on the shelf but it’s a nutritional nonstarter.) Also, don’t always chop the greens the same way. That route is tired as hell. Add some variety by shredding some heartier greens like kale, cutting some crispy lettuces like romaine into thick ribbons, and leaving some leaves like arugula or chicory whole in the same salad to keep shit interesting .
    2. THE ADD-INS: You always want to throw in a bunch of random veggies. A just-lettuce salad is some sad shit that should only be done the day before your paycheck hits. Add chopped-up vegetables like carrots, cucumbers, bell peppers, tomatoes, broccoli, or fruit like apples, pears, whatever the fuck you like. Add leftover roasted vegetables and potatoes while you’re at it. Cooked beans and grains are great here, too. All these extras bring a shitload of vitamins and minerals to your dish while adding even more fiber to keep you full and regular as fuck. These add-ins should count for about 35 percent of your bowl.Use whatever is in season around your area so that you get the tastiest and cheapest shit available. Let nature mix up your diet for you .
    3. THE TOPPERS: These are a small percentage of your salad (yeah, we checked the math) but bring all the flavor. Try some tasty toppers like toasted nuts, chopped fresh herbs, raw onions, some pickled vegetables, or a