Chickpea “Tuna” Salad Wraps
These vegetarian "tuna" salad wraps use chickpeas instead of tuna.
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.
For more healthy sandwich recipes, go to “Plant-Forward Sandwich Recipes”.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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