Vegan Recipe: Chickpea Wraps

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Free Meal Plan: Chick Pea WrapsChickpea Wraps
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

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