Chickpea Salad Wraps!

Made with crunchy veggies and loaded with flavor, this easy lunch recipe, snack or dinner recipe can be ready in minutes. A perfect meatless substitute that is low-calorie, low-carb and packed with fiber and healthy plant-based protein.

Say hello to my new favorite recipe. Joe and I first tried Chickpea Salad (aka faux tuna or chicken salad) while at a vegan restaurant in Brooklyn. We were blown away by the mix of flavors, and the perfect combination of smooth with a refreshing crunchy.

You can enjoy this healthy salad on its own, on toasted gluten-free bread or wrapped in beautiful Swiss chard leaves. Really, anything goes. Bonus: chickpeas are packed with fiber and plant-based protein which help us stay full longer and energized throughout the day.

We encourage you to make a double batch of this yummy salad on meal prep days and store it in the fridge for up to 3 days.

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Ingredients.

1 (15 oz) can organic chickpeas, drained and rinsed 

¼ cup celery, chopped 

¼ cup carrots, chopped 

1/8 cup red onion, chopped

1 garlic clove, minced

Juice from ½ a lemon

2 tbsp, vegan mayo (I like this brand)

1/8 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

For the wraps

2-3 large chard leaves, washed (fresh or blanched*)

Instructions

1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.

2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.

3. Cut in half, plate and serve.

4. Leftover chickpea salad will stay good for 2-3 days in the fridge.

*Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Note: chard leaves are easier to work with when blanched but I also enjoy the crunchy-ness of fresh chard leaves.