Chickpea Vegan Wrap, Special Lemonade, Wisteria Syrup

Picnic at my High School ????

by Refika Kitchen
Chickpea Wrap

Wisteria Syrup and Memories are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today I am taking you to my high school to show you where everything has started, how I became to be me, how it affected my cooking, and to have a small picnic with a lot of stories.

Also want to share a great lemonade recipe with a tasty, vegan chickpea wrap and a wisteria syrup which is my way to lock the smell and feel of my youth in a jar!

Follow along with the 📝 recipes below👇🏾👇🏾

Chickpea Wrap
Pin Print

Wisteria Syrup and Chickpea Vegan Wrap

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Chickpea Wrap

Chickpea Wrap

  • 200 g boiled or canned chickpeas, (1 + 1/3 cup)
  • ½ teaspoon salt
  • 2 cloves of garlic
  • 6 tablespoons tahini, you can make your own tahini
  • 4 tablespoons lemon juice
  • 4 tablespoons water
  • 2 tablespoons olive oil
  • 2 Lavaş or Tortilla bread
  • 2 pickled gherkins, cut into thick strips
  • 2 good pinches of cayenne pepper
  • 2 good pinches of ground sumac, use lemon juice if you don’t have
  • 15 sprigs of parsley

Refika’s Lemonade

Refikas Lemonade

  • 5 lemons, zest, and juice
  • 3 tablespoons sugar, use 4-5 tablespoons if making for children or use honey
  • 1 L cold water, (4 cups)
  • Fresh mint or melissa (lemon balm) leaves

Wisteria Syrup

Wisteria Syrup


Wisteria is considered to be toxic, mostly when the seeds and seed pods are ingested. We should add that seeds and seed pods are not ingested in this recipe and we want to share this traditional Refika gem with you. Also, this is a syrup/ şerbet making technique that you can use for other flowers like elderflower, rose, acacia…

  • 30 bunch of wisteria
  • Granulated sugar
  • Drinking water


Chickpea Wrap

  1. Spare a handful of chickpeas for the wrap and place the rest in a mortar. Add in the garlic and salt. Beat and mash with a pestle until creamy. You can use a plastic bag and a bottle to beat as well.
  2. Pour in the tahini, lemon juice, olive oil, and water. Mix to blend.
  3. Spread the hummus to lavaş bread.
  4. Place the pickled gherkins and chickpeas that you have spared.
  5. Season with cayenne pepper and sumac.
  6. Rip apart the parsley roughly, discard the woody stems and place them onto lavaş as well.
  7. Wrap them and delicious chickpea wraps are ready!

Refika’s Lemonade

  1. Zest the lemons with a fine zester and be careful not to peel white parts. White parts will make your lemonade bitter.
  2. Mix the sugar with lemon zest by mashing with the back of your spoon to dissolve the sugar. If using honey instead of sugar, first mash the zest then add honey and some water to mix. You can adjust the amount of honey to your taste. Let it sit for at least a couple of hours or overnight for the ultimate taste.
  3. Rub the lemons against the countertop to maximize the juice. Then squeeze them into the sugar and zest mixture. Sieve if there are any seeds.
  4. Add the water and give it a last mix to dissolve all sugar.
  5. Sieve to discard the lemon zest and transfer to a pitcher. Squeeze what is left in the sieve because that is the most delicious part!
  6. Add some ice and fresh mint or lemon balm leaves and take a sip to freshen up.

Wisteria Syrup

  1. Fill a large bowl with water and dip the wisterias in it for 5-10 seconds to wash.
  2. Then strip the flowers into a large bowl. Fill the bowl with drinking water up to the level of the flowers and let it sit for three days. Flowers will give all their flavor to water by doing that.
  3. Three days later, drain the flowers and add sugar to the water with a 1:1 ratio. If you have eight cups of water, add eight cups of granulated sugar.
  4. Whisk until all sugar is dissolved.
  5. Pour the syrup into jars and close the lids. To can and keep the flavors for the whole year, place the jars into gentle boiling water and boil for 15 minutes. Your wisteria syrup is ready to enjoy but this is a concentrated syrup so dilute with water or sparkling water (or gin or vodka) and serve with wisteria ice.
  6. To make the wisteria ice, fill an ice tray with wisterias and fill it with water. Place in the freezer. Keep them in a plastic bag after freezing.
  7. If you want a simpler way of making syrup, clean the wisterias and place them into a jar with layers of wisteria, sugar, and lemon drizzle.
  8. Put it in a place where direct sunlight hits. Let it sit for two days and shake it from time to time.
  9. Drain after two days and it’s ready! You may them or keep them in the refrigerator for up to 1,5 months.
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Let us know what you think of today’s Special Lemonade, Wisteria Syrup tips, tricks, and hacks!

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE