Vegan Chickpea Salad in a Wrap - SUPER EASY RECIPE

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned white beans

Dried chickpeas are more nutritious, while canned white beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier with a higher smoke point, while sunflower oil is typically cheaper.

Drain and rinse one can of chickpeas and mash them in a bowl with a fork until mostly mashed, leaving some solid pieces.

Finely chop one stalk of celery and add it to the chickpea bowl.

Use the fork to mix the celery with the chickpeas.

In a blender, combine three tablespoons of hemp seeds, two tablespoons of mustard, half a cup of unsweetened soy milk, two tablespoons of lemon juice, one tablespoon of nutritional yeast, one tablespoon of garlic powder, one tablespoon of onion powder, and black pepper.

Blend until smooth to create a mustardy mayo-style sauce.

Add the sauce to the chickpea mixture and mix well until combined.

Slice one-third of a tomato and chop some lettuce.

Lay out lavash bread and spoon the chickpea salad onto it, leaving an inch to an inch and a half from the ends.

Add tomato slices and draped lettuce on top of the chickpea salad.

Roll the lavash bread over the filling, keeping it tightly together, and then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens