Chimichurri Chickpea Salad Wraps
These Chimichurri Chickpea Salad Wraps are the perfect party snack or lunch! They are light, delicious & dairy-free!
Ingredients
- 2 15-ounce cans chickpeas drained & rinsed
- 1 small avocado or 1/2 large
- 1/2 cup vegan mayo
- 1/4 cup chimichurri sauce homemade or store-bought
- 1/2 cup celery chopped
- 1/4 cup sun-dried tomatoes roughly chopped
- 1/2 red onion finely diced
- 2 handfuls spinach roughly chopped
- salt & pepper to taste
- yellow mustard optional, see notes
- 8 small wraps see notes
Instructions
- Add the chickpeas to a large mixing bowl. Use a fork to mash the chickpeas - this doesn't need to be perfect, but you want at least 3/4 of the chickpeas to be mashed.
- Add the avocado, mayo & chimichurri to the bowl and mix, mashing the avocado. Add the celery, sun-dried tomatoes, red onion & spinach and mix to combine. Taste and add salt, pepper and mustard. Cover and place in the fridge for 30-60 minutes.
- To assemble, add about 1/3 cup of chickpeas to a wrap. Tuck in the sides and roll up like a burrito. Cut in half and repeat with the remaining ingredients.
- Place on a platter and serve.
Video
Notes
- There is already vinegar in the chimichurri, so the mustard is optional if you want some extra tang. I used about 1/2 tablespoon of mustard.
- I used 6" flour tortillas to make the wraps. You could also use lavash, or large flour tortillas and cut these into pinwheels.
- These are best served the same day. If you can wait to assemble until right before serving, this is best.
Nutrition
Calories: 347kcal | Carbohydrates: 35g | Protein: 9g | Fat: 17g