I’m still the world’s laziest lunch maker. Ever.
I’m lucky if I make it to the table to sit down like a civilized human being most days. When I’m busting my butt in the kitchen for hours each day, the last thing I want to do is chop more vegetables or do a lot of prep for lunch. So, I tend to fall back on frozen veggie burgers (I love Amy’s California burgers), hummus, salsa, and wraps because they are effortless and ready in 5 minutes. And thank goodness there is no chopping required!
I recently discovered the obvious: prep something the night before and I’ll have more variety in my lunch. I’ve talked about this little problem before (see part 1 and part 2) so as you can see old habits die hard! My problem is that I rarely think about lunch at night time, but perhaps this chickpea salad may finally change that…
I spotted a vegan “Not Tuna Salad” on the Whole Foods website and used it as my inspiration for this amazing chickpea salad wrap. While I don’t think what I came up with tastes anything like tuna salad (let’s be real, it’s chickpeas), I think it tastes even better! And this is coming from a former tuna salad addict who used to eat canned tuna for lunch all the time in university. Yes, I was that girl stacking towers of 59 cent tuna into her shopping cart like a crazy person.
So whether you never liked tuna or maybe you love tuna, add this to your lunch rotation! Pop it into a container, add a wrap and fruit, and you have yourself a well-rounded lunch…no veggie burger required.
Amy, I’ll see you on Wednesday.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Chickpea Salad Wrap
Yield
3 servings
Prep time
Cook time
0 minutes
Total time
Eric asked me if it really tastes like tuna. “Umm…no…” I said after careful thought, “but it actually tastes better!” Who needs tuna when it tastes this good? It’s fresh, crunchy, filling, and has a great pop of dill. If you’ve had a jar of dill pickles sitting in your fridge for years, now is the time to use them.
Ingredients
- 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (~1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- salt/herbamare and pepper, to taste
Directions
- Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
- Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.
Nutrition Information
(click to expand)Ok, so I didn’t make this “the night before”, but I did make this at 10am on Saturday morning! Bonus points, right?
(Note: I didn’t end up using the paprika as shown in the photo)…and yes, that’s a dill pickle leaning up against the mustard. The jar of pickles has been in our fridge for a year? Amazingly, I’m not dead after ingesting it. Love pickles.
Chop, mix, and serve. Easy.
Veggies burgers certainly have their time and place in my work week, but thankfully now does this wrap! I hope you enjoy it too!
and a link to share for you today…
In case you haven’t seen it already, check out this thought-provoking NYT’s article by Mark Bittman – “We’re eating less meat. Why?” which talks about the 12% drop in US meat consumption in the last 5 years.
“We still eat way more meat than is good for us or the environment, not to mention the animals. But a 12 percent reduction in just five years is significant, and if that decline were to continue for the next five years — well, that’s something few would have imagined five years ago. It’s something only the industry could get upset about. The rest of us should celebrate. Rice and beans, anyone?” ~Bittman
This recipe is delicious! Pretty much eyeballed the ingredients and I can’t believe how all these flavors blend so well! Man this dill is good, I’m definitely making this again!
Made 4 decent sized wraps! Think I added a little more pickles and celery than in the recipe, not a bad thing though, this crunch is phenomenal!
*review written with wrap in hand*
Hahaha, I’m glad you enjoyed the wrap Walter! It’s definitely hard to put down. ;)
Love your website! I made these wraps last night for dinner, and I must say they were a real crowd pleaser. Keep doing what your doing. Thanks again.
Hey there! Thank you for the kind words – I’m so glad to hear everyone loved the wraps. :)
This is a great recipe. Super delicious and tangy. I pulsed the ingredients in food processor for a short time and the consistency made it more “spreadable” like tuna fish. It was so delicious that I think I’ll be the guy stacking cans of chickpeas in his shopping basket every week. Thanks for the great recipe. A perfect lunch “go to” from now on.
You beautiful soul! I just love this oldie but goodie, you never disappoint. I needed dinner for my family of five … I googled “oh she glows + chic peas” and autmatic dinner pleaser in 10 minutes.
We should be neighbors
Xox
Just stumbled across this recipe a few weeks ago and have made it three times already! Quick, easy, convenient and versatile as well as satisfying. Thanks for tips about pastry cutter, capers and addition of a smidgen of Veganaise–helpful improvements on an already delicious recipe. For anyone interested, I have also made with variety of sprouted lentils, and cannelini’s (since I didn’t have chickpeas on hand and needed a quick lunch). Just as scrumptious! One thing I haven’t done yet is toast the sunflower seeds. Angela, can you help me out with this —-does toasting these seeds, or others in your chia seed power bread (since I like to eat this salad with toasted seed bread for breakfast sometimes too) damage the nutritional value of the nut/seed oils? I’ve heard that toasting them cancels out the healthy benefits of the oils and can even cause a chemical reaction which renders them unhealthy. Is this temperature specific?
Technically my very first meal as a vegan and it didn’t disappoint, loved the flavors and how well it all worked!
So glad to hear it was a success, Payton!
This was DELICIOUS! I like the crunchiness and the flavor was well balanced.
Thanks for the recipe!
LOVE this recipe!!! We add a mashed ripe avocado which helps all of the other ingredients stick together. My husband says avocado is “nature’s mayonaise”. : )
I love the way your husband thinks! :) avocado…sigh…just so perfect