Chickpea Salad Wrap

On summer days I find myself outside soaking up as much sunshine as my body possibly can. Whether it means enjoying a nice hike outdoors, or spending the day poolside with friends, I find that the very last place I want to spend my day is hunched over a hot stove. Instead, I desire something fast and fresh (and preferably not scolding hot!).

While going out to lunch is a nice treat every now and then (and would certainly satisfy me with convenience), I simply cannot afford doing that everyday! Not to mention, I love taking pride in what I am putting in my body and really like to know exactly what is going into the food I am eating. It just doesn’t make sense for me to not make my own food, ya know?

Have no fear, I have found myself a healthy and delicious solution to my summertime problem, and I am pretty excited to share it.

I have been munching on these chickpea salad wraps for weeks. It’s something quick I can whip up- and even store in the fridge for a few days for instant lunches.

This chickpea salad is:

healthy protein-packed satisfying delicious filling & completely customizable

I am absolutely positive that anyone who tries this recipe will fall in love with it! For my meat eating friends, I compare this to a tuna or chicken salad sandwich–except it tastes like more than mayonaise.

I’m telling you — you’ve GOT to try this.

Recipe:

1 can of chickpeas/garbanzo beans (drained)

1/4-1/2 cup of vegan mayonaise, depending on your liking

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp crushed black pepper

1 stock of celery, (finely chopped)

1 avocado (sliced)

Wraps/tortilla of your choice

Procedure:

1. Drain your chickpeas and add them to a large bowl, then mash them up with a fork or potato masher.
2. Add the mayonaise, salt, garlic powder, and black pepper and mix until combined
3. Add the chopped garlic and stir. At this point, you can be creative and add any veggies you like. I have tried many variations of this including carrots, bell peppers, and cucumbers.
4. Simply add a few heaping spoonfulls to a wrap and top with sliced avocado.
5. Depending on your wrapping skills and appetite, this will serve 3-4 people.