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Chickpea of the Sea Salad Wraps
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2 Serving Lunch

Chickpea of the Sea Salad Wraps

Here at Purple Carrot, fish are friends-- not food. This plant-based spin on a tuna salad leaves nothing to be desired. With crunchy celery, zesty pickles, and a creamy "mayo" dressing, this lunch wrap will keep you satisfied and as happy as a clam in high water.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  10 min

Nutrition (per serving)

CALORIES
730
FAT
31g
CARBOHYDRATES
95g
PROTEIN
25g

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INGREDIENTS

  1. 6 oz organic chickpeas
  2. 1 tbsp hemp seeds
  3. 1 tbsp nutritional yeast
  4. 1 tsp dried dill
  5. 2 oz dill pickle chips, chopped (divided)
  6. 1 celery stalk, chopped
  7. 1/4 cup vegan mayo
  8. 1 lemon, half juiced and half cut into wedges (divided)
  9. 1 red onion, peeled, half diced and half reserved for your own use
  10. 1 1/2 tsp sriracha
  11. 2 whole wheat flour tortillas
  12. 2 oz teen spinach
  13. Salt*
  14. Pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large nonstick skillet
Cook Time
2 Servings  |  10 min

Nutrition (per serving)

CALORIES
730
FAT
31g
CARBOHYDRATES
95g
PROTEIN
25g

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INSTRUCTIONS

1
Make the chickpea of the sea salad

In medium bowl, mash chickpeas with back of fork until few whole beans remain. Add hemp seeds, nutritional yeast, dill, just 2 tbsp pickles, celery, mayo, lemon juice, as much red onion as you'd like, as much sriracha as you'd like, and a pinch of salt and pepper. Stir to combine. (TIP: Keep remaining pickles for your own use.)

2
Assemble the wraps

Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Divide filling and spinach between each. Carefully roll wraps, tucking in sides as you go, and cut in half. Serve with lemon wedges.

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