Ingredients:
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1/4 cup (60g) Vegan Mayonnaise or Mashed Avocado
2 tablespoons (30g) Dijon Mustard
1/4 cup (40g) Celery, finely chopped
1/4 cup (40g) Red Onion, finely chopped
2 tablespoons (10g) Fresh Dill or Parsley, chopped
1 tablespoon (15ml) Lemon Juice
Salt and Black Pepper to taste
2-3 Large Tortilla Wraps or Pitas
Leafy Greens (Lettuce, Spinach, or Arugula)
Optional: Sliced tomatoes, cucumber, shredded carrots
Directions:
- Mash Chickpeas: In a medium bowl, add the rinsed and drained chickpeas. Mash them roughly with a fork or potato masher, leaving some texture.
- Combine Ingredients: Add the vegan mayonnaise (or avocado), Dijon mustard, chopped celery, chopped red onion, fresh dill/parsley, and lemon juice to the mashed chickpeas.
- Mix and Season: Stir everything together until well combined. Season with salt and black pepper to your liking.
- Assemble Wraps: Lay a tortilla wrap flat. Spread a layer of the chickpea salad mixture down the center. Top with a handful of leafy greens and any optional sliced vegetables.
- Fold and Serve: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice in half if desired and serve immediately
