Adapted from Super Natural Every Day
Photo copyright Karen Humphrey
3 cups cooked chickpeas (about 1 ½ (15 oz) cans of chick peas), drained, and rinsed
1/3 cup chopped red onion
½ cup chopped celery
2 tbsp chopped fresh dill
1 ½ tbsp Dijon mustard
2/3 cup plain yogurt
½ tsp sea salt
1 tbsp fresh lemon juice, and freshly grated zest
4 whole wheat tortillas, pitas, or even 4 pieces of lavash flatbread
2 cups mixed greens
In a small bowl, mix the yogurt and mustard together until well combined. Set aside.
Whiz up 2 cups of the chickpeas in your food processor just a few times to break them up. You don’t want to grind them right down to a paste, but you want to get them a bit chopped up. If you don’t have a food processor, you could coarsely mash them up with a fork. Dump them in a large bowl with the remaining cup of chickpeas. Stir in the onion, celery, and dill.
Gently stir about 2/3 of the yogurt mixture into the chickpeas. Zest a lemon over top, add the lemon juice, and stir again. Taste and adjust the seasonings, adding more salt and pepper if you feel it needs it. I love lots of fresh cracked pepper in mine. Yum!
When you are ready to serve the wraps, slather some of the yogurt/mustard mixture on the tortilla, then top with greens and spoon the chickpea mixture over top. Roll and eat!
Makes 4 wraps