Chickpea Salad Wraps!
Made with crunchy veggies and loaded with
Say hello to my new
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
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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[/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=”http://karlasalinari.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.
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