Chickpea Salad Wraps

[et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”67px|0px|8px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.18.6″]

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.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”0|0px|17px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2019/03/Picture-2.jpg” _builder_version=”3.18.6″][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”0|0px|12px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.18.6″]

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.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”12px|0px|1px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2019/03/Pic-1-and-featured-1080×675-2.jpg” _builder_version=”3.18.6″][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”2px|0px|9px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.18.6″]

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.

 Don’t forget to tag your food pictures using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”0|0px|67px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_image src=”https://secureservercdn.net/198.71.233.238/f42.979.myftpupload.com/wp-content/uploads/2019/03/Picture-4-2.jpg” _builder_version=”3.18.6″][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.18.6″]

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*)

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.18.6″]

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.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.18.6″ custom_padding=”9px|0px|7px|0px|false|false”][et_pb_row _builder_version=”3.18.6″][et_pb_column type=”4_4″ _builder_version=”3.18.6″ parallax=”off” parallax_method=”on”][et_pb_accordion _builder_version=”3.18.6″][et_pb_accordion_item title=”Print Recipe” open=”on” _builder_version=”3.18.6″ title_text_shadow_horizontal_length=”0em” title_text_shadow_vertical_length=”0em” title_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]

[ultimate-recipe id=”2211″ template=”default”]

[/et_pb_accordion_item][/et_pb_accordion][/et_pb_column][/et_pb_row][/et_pb_section]

Share this post