Smashed chickpea salad wrap

Name: Smashed chickpea salad wrap
Ingredients: 15 ounce chickpeas, canned (rinsed and drained); 3 tablespoons tahini; 1 teaspoon Dijon mustard; 1 tablespoon honey; ¼ cup diced red onion; 3 cup diced celery ((this should be ~1 medium celery stalk)); ¼ cup diced pickle ((about 20 pickle slices)); 1 teaspoon capers (drained and chopped); Sliced plum tomato (optional. Don’t add it until you eat); Lettuce (optional. Don’t add it until you eat); 4 each 10 inch flour tortillas

Servings: 4 wraps

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Ingredients

15 ounce chickpeas, canned rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup diced red onion
3 cup diced celery (this should be ~1 medium celery stalk)
¼ cup diced pickle (about 20 pickle slices)
1 teaspoon capers drained and chopped
Sliced plum tomato optional. Don’t add it until you eat
Lettuce optional. Don’t add it until you eat
4 each 10 inch flour tortillas

Instructions

Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add tahini, mustard, honey, red onion, celery, pickle, capers. Mix until incorporated. Season with salt and pepper to taste.
Divide the mix between the 4 tortillas (about ½ cup each) and wrap. This will stay tasty in the fridge for up to 4 – 5 days. If you want to add lettuce and tomato to the wrap, do so when you eat the wrap, in order to avoid a mushy mess.

Notes

Other additions to consider:

**consider** 1 tbs cumin

**consider** 1 red jalaepno

**consider** 1 jar roasted red peppers

**consider** something crunchy

Nutrition

Calories: 340 kcal | Carbohydrates: 44 g