Chickpea Wraps

In keeping with the theme of easy and inexpensive, this recipe is a winner. Yummy enough to eat on its own, wrapped up in a lavish wrap, nori wrapper, or inside lettuce cups. And, it tastes a lot like potato salad so it's also a great transitional snack as we move closer to summer-like weather (at least in Los Angeles).

 

(Adapted from the recipes for 'The Ananda Burrito' by Kimberly Snyder and 'Chickpea Wraps' by Heidi Swanson)

 

Ingredients:

• 2 cans of organic garbanzo beans or close to 3 cups
• 1/3 cup chopped red onion
• 1 cup chopped celery
• 2 tbsp chopped fresh dill
• 2 -3 tablespoons mustard
• salt
• 1-2 tbsp lemon juice
• 1/2 tsp nutritional yeast

Optional Ingredients:

• lavish flatbread
• pit bread
• untoasted nori wrappers
• lettuce cups
• micro greens (to add to wraps)
• 1 ripe avocado in cut into large chunks (to add to mixture or spread across wraps)
• lemon zest (add to mixture for extra zing)
• hard boiled egg chopped (for more of a potato salad feel) 

 

Tips: 

• If you're serving right away, I recommend adding the avocado into the mixture. 

Instructions:

step one.  Pulse two-thirds of the chickpeas in a food processor until spreadable. Transfer them to a large mixing bowl along with the remaining chickpeas. Stir in the onion, celery and dill.

step two. Mix together the mustard, lemon juice, nutritional yeast, and salt and pepper to taste. Pour over the mixture and blend together until dressing is equally distributed.

step three. (Optional) Fold in avocado pieced to the mixture or use thin slices to line your wrap of choice. For added texture also add lettuce or micro-greens to your wrap.


how easy is that?