Chickpea of the Sea Salad Wraps
Here at Purple Carrot, fish are friends-- not food. This plant-based spin on a tuna salad leaves nothing to be desired. With crunchy celery, zesty pickles, and a creamy "mayo" dressing, this lunch wrap will keep you satisfied and as happy as a clam in high water.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1 tbsp hemp seeds
- 1 tbsp nutritional yeast
- 1 tsp dried dill
- 2 oz dill pickle chips, chopped (divided)
- 1 celery stalk, chopped
- 1/4 cup vegan mayo
- 1 lemon, half juiced and half cut into wedges (divided)
- 1 red onion, peeled, half diced and half reserved for your own use
- 1 1/2 tsp sriracha
- 2 whole wheat flour tortillas
- 2 oz teen spinach
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
In medium bowl, mash chickpeas with back of fork until few whole beans remain. Add hemp seeds, nutritional yeast, dill, just 2 tbsp pickles, celery, mayo, lemon juice, as much red onion as you'd like, as much sriracha as you'd like, and a pinch of salt and pepper. Stir to combine. (TIP: Keep remaining pickles for your own use.)
Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Divide filling and spinach between each. Carefully roll wraps, tucking in sides as you go, and cut in half. Serve with lemon wedges.
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