Get the latest content and program updates via The Insider from Life Time.
In a medium bowl, combine the drained chickpeas and the celery, red onion, dill, and nori.
In a small bowl, mix the yogurt, mustard, and salt. Add the yogurt mixture to the chickpea mixture and stir to mix well.
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.
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