Summer is the perfect time of year for convenient, fresh lunches. I love this recipe for a chickpea salad! Unlike chicken, egg, or tuna salad, this recipe uses avocado as a substitute for mayo. The avocado acts as a creamy binder for the chickpeas, all with the boost of some healthy fats.
For this recipe, I used a sprouted kale and spinach wrap from one of my favorite companies: Angelic Bakehouse. Each wrap has 100 calories and is filled with sprouted, easy-to-digest grains. Unlike traditional tortillas, these veggie wraps have 5g of protein so they’ll keep you full for longer. You could also use your favorite sandwich bread I added some fresh peppers to my wrap for a little bit of crunch; you could add lettuce, celery, cucumbers, or carrots as well! If you like a spicier filling, try adding 2tsp of sweet curry powder to the blender!
Vegan Avo-Chickpea Salad Wrap
Ingredients
Instructions
Add chickpeas, mashed avocado, and spices to high speed blender. Pulse until roughly combined.
Scoop into wrap. Add veggies and toppings. Fold wrap and enjoy!