Chickpea “Tuna” Salad Wraps

Gluten-Free

Nut-Free

Vegetarian

These vegetarian "tuna" salad wraps use chickpeas instead of tuna.

By Robin Asbell | Experience Life

Makes2 servings
Prep Time5 minutes
Cook Time5 minutes

Ingredients
Directions

Ingredients

1 15-oz. can chickpeas, drained and rinsed
1 large celery rib, minced
1/4 cup diced red onion
2 tbs. fresh dill, chopped
1 sheet nori, chopped
1/4 cup full-fat Greek yogurt
2 tsp. Dijon mustard
1/2 tsp. sea salt
2 10-in. sprouted-grain tortillas (or gluten-free tortillas of choice)
2 cups arugula

Directions

STEP 1

In a medium bowl, combine the drained chickpeas and the celery, red onion, dill, and nori.

STEP 2

In a small bowl, mix the yogurt, mustard, and salt. Add the yogurt mixture to the chickpea mixture and stir to mix well.

STEP 3

Place a tortilla on each of two plates. Scoop about a cup of the chickpea salad into the middle of each tortilla, top with a cup of arugula, and then fold in the sides and roll up.

STEP 4

Serve immediately, or wrap tightly in wax paper and serve within two days.

Nutritional information

For more healthy sandwich recipes, go to “Plant-Forward Sandwich Recipes”.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

By Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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