Think of this as a plant-based take on chicken salad. Chickpeas get mashed until chunky and mixed with lemon, herbs, and plenty of olive oil for a filling that is creamy, fresh, and incredibly satisfying. Wrap it up in a tortilla with some greens and you have a lunch that travels well and tastes great.
Ingredients
- 3 cups cooked garbanzo beans (chick peas) (about 1½ cups dried, soaked and cooked)
- ¼ cup extra virgin olive oil
- Juice of 2 lemons
- 2 stalks celery, diced fine
- ¼ cup red onion, diced fine
- 2 tbsp fresh parsley, chopped
- 1 tsp oregano
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- Large tortillas or wraps
- Mixed greens and sliced cucumber
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Mash the chickpeas in a bowl with a fork, leaving about half of them chunky for texture.
- Stir in the olive oil, lemon juice, celery, red onion, parsley, oregano, garlic granules, salt, and pepper.
- Taste and adjust seasoning.
- Spread the chickpea salad onto tortillas, top with greens and cucumber, and wrap tightly.
Notes
- The chickpea salad keeps in the fridge for up to 4 days. Make a big batch for easy lunches.
- Serve as a salad on a bed of greens instead of in a wrap.
- Add diced avocado, sun-dried tomatoes, or Kalamata olives for extra flavor.
.png)
.png)
