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.
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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
The recipe was good by itself, but I’m a sucker for color, so I added some red bell pepper and tomato. Made my wraps prettier, and super tasty!
great idea!
I make this all the time now! I never have any fresh dill but I have this lemon dill seasoning that I use instead and it is wonderful. The only other thing I add is a generous spoonful of tahini. Yummy! WAY better than tuna salad ;)
Thank you!!! This is tuna-esque…you know, minus the pesky mercury (great since I’m breastfeeding). I absolutely loved it and am following you on Pinterest now.
Yum! Great recipe! I used the cuisinart to chop the garlic, then the onion, and a quick pulse on the chick peas. Bet it will taste even better tomorrow!
I’m crazy about this salad–even on it’s own. I use cucumber instead of celery (works well with the dill). I love that there is no oil in the recipe–keeps my halo shiny. :0)
I made this tonight and decided to throw in store bought buffalo sauce and vegan mayo. It was super yummy and spicy. Thanks.
I made this tonight to take to work tomorrow. I don’t have any wraps, so I’ll take some lentil crackers. I left out the fresh garlic for the sake of my office, but in some garlic powder/salt/parsley combo I have instead. I substituted about a tsp of dried dill for the fresh. Also, didn’t have any sunflower seeds (wish I did though). Since I was feeling lazy I pretty much did most of my “chopping” and “mashing” in the food processor. My version is a bit more finely ground than the picture, Lastly, instead of lemon juice, I used a bit of veganaise. I have to say, this is one tasty filling. I can definitely see putting it on the quick and easy, make again list. Thanks for a great recipe.
YUM! These were delicious! Perfect dinner for one!
Such a good recipe!! made a pact to go vegan this lent with the idea to keep it on potentially after! I added a bit too much onion and it had a bit too much bite to it, but half a tbsp of cashew butter later and I was resisting eating it straight out the pot!
LOVE-LOVE-LOVE your recipes!! Can’t wait to try the Chick Pea Wraps. Do you have/list the nutritional breakdown?
Made this today along with homemade whole wheat pita. I LOVE your recipe. Now my only regret is that I did not double the recipe for the chickpea salad!
Delicious! So quick and easy to make. Perfect for a hot day.
Does the nutritional info include the wrap or is it just for the chickpea salad?
Hiya, I made a batch of vegie burgers last night. I couldn’t get hold of any flax seed so just added more oats and seeds. They were the best burgers ever! I’ve been looking for an ultimate burger recipe for ever and now I’ve found one. Thanks so much….I’m gonna try the chick pea salad wrap today. Can’t wait xx
Thanks for this recipe! I made it today and I left out the celery, substituted cucumber for pickle (I don’t like pickles), and used crushed pistachios instead of sunflower seeds. For me it wasn’t moist enough to go in a wrap on its own so I wrapped it up with a smear of hummus and goat cheese. Delicious! I doubled the recipe so that I’ll have enough to bring to work this week. Now what to do with all of this extra dill…..
Amazing! I’ve been on the hunt for quirky vegetarian recipes, and this one blows it out of the water. I’ve been meaning to substitute the wrap for a pita pocket, but this one got hers and my coworkers excited. Good job and super creative!
I LOVE this chickpea salad!!!! I didn’t have fresh dill so I just left it out and it was amazing. I’m going to make it again tomorrow!
This looks so good! I have a question that might be kind of silly though! Do you need to cook the chickpeas? I’ve never used chickpeas before and I’m not sure if they need any sort of preparation before getting mixed in with the other ingredients?
I made this tonight for dinner and it was awesome! I ran my chickpeas through the food processor just a little to break them up. They had a good consistency close to tuna, too! I love the pickles in and and the celery crunch. Amazing.
I just made this and it is incredible! Added some vegan mayo for a little extra zip. Sooooo delicious.