Chickpea "egg" Salad Wraps
These chickpea "egg" salad wraps are insanely delicious, easy to make, and high in protein! They take only 10 minutes to make, are so healthy, packed with protein, and bursting with flavour! You'll want to be making these for the whole week!
Ingredients
- 1 can chickpeas (540 ml can)
- 1 stalk celery, chopped into small pieces (about 1/2 to 3/4 cup, chopped)
- 1 cup lettuce, finely chopped/shredded
- 3 mini pickles, garlic flavour, chopped into small pieces (about 1/3 cup)
- 1 tsp lemon juice
- 3 tbsp vegan mayonnaise
- 1 tbsp mustard
- salt and pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp turmeric
- Pinch of cayenne pepper
- Black Salt (Kala Namak) I use the Black Salt with the built in grinder and grind it about 3-5 times. Taste and adjust as needed).
- Tortillas or sandwich bread, if assembling as a wrap or sandwich
Instructions
- Rinse and drain your chickpeas, then add them to a large bowl.
- Using a fork, mash your chickpeas. You can leave a handful of chickpeas unmashed to add some texture.
- Next, add in your chopped celery, shredded lettuce, chopped pickles, lemon juice, vegan mayo and mustard and mix well until condiments are well incorporated.
- Lastly, add in your spices. I like to add a little less salt than usual and then adjust as needed.
- Once seasoning is to your liking, add in Black Salt and mix well.
Assembling your wrap
- Place a tortilla on a plate or cutting board, and add 2-3 spoonfuls of your chickpea "egg" salad mixture to the wrap. You can also add a slice of cheese and mashed avocado to the wrap before adding the "egg" salad mixture. Fold and roll your wrap and enjoy!
Notes
How to store: Place in an airtight container in the fridge for up to 5-6 days.