Chickpea Salad Wraps!
Made with crunchy veggies and loaded with
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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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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*)
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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