Smashed Chickpea Salad Wraps
A creamy, no-cook chickpea filling with crunch. Ready in 10 minutes.
- Time
- 10 min
- Serves
- 3
- Ingredients
- 9
- Steps
- 5
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Add the chickpeas to a bowl. Mash with a fork until about half are broken down.
- Stir in the yogurt, mustard, celery, onion, and lemon juice.
- Season with salt and pepper.
- Lay a tortilla flat. Add greens, then a third of the chickpea mixture.
- Fold in the sides and roll up tightly. Slice in half.
This takes the place of a tuna or chicken salad sandwich and keeps well in a lunch bag.
Swaps: use mashed avocado or hummus instead of yogurt for a vegan version. Add chopped pickles, dill, or a pinch of curry powder. Serve it in a lettuce leaf or on toast.
Keep the filling in the fridge for up to 4 days. Assemble the wraps the same day you eat them so the tortilla stays soft.
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