One of my sons barely eats any protein; he’s a pizza and macaroni kind of guy. But for some reason, he actually likes chickpeas! Needless to say, I try to have them in my fridge at all times. When trying to use up some of the extra chickpeas, I came up with this delicious version of a chickpea salad. Think deconstructed falafel, without all of the frying and extra calories! Yum!
- Cooking and Prep: 10 m
- Serves: 4
For the Salad
For the Wraps
Place chickpeas in a large bowl and mash gently with a potato masher, taking care not to mash too finely. (Leave some chickpeas whole for added texture).
Add techina, lemon juice, olive oil, fresh parsley, and spices and mix gently to combine. Adjust seasoning to taste.
Try this chickpea salad on a cracker for a tasty alternative to tuna salad!
Assemble the Wraps
Smear one tablespoon of mayonnaise onto the center of each wrap. Place about half a cup of the chickpea salad on top of the mayo, flattening it down with a spoon.
Divide vegetables evenly among the four wraps, arranging on top of the chickpea salad. Drizzle generously with additional techina.
Fold the ends of the wraps toward each other over the filling and roll closed. Slice each wrap in half horizontally to serve.
Use vegan mayonnaise to keep these wraps totally vegan.
Photography: Moishe Wulliger
Styling: Renee Muller