If you’ve ever tried a vegan “tuna” salad wrap at a deli ... you know they are surprisingly delicious.
In fact, it can make you wonder, how did they make those chickpeas taste like that?!
✅TIP: This is tasty the day you make it, but the flavors develop a little more if it sits covered in the refrigerator for several hours or overnight.
🌟Vegan Chickpea “Tuna” Salad Wraps 🌟
Makes 4 wraps
- 1 15 oz can chickpeas, rinsed and drained
- 3 Tbsp vegan mayonnaise
- 1 tsp Dijon mustard
- ¼ cup sweet onion, finely diced
- ¼ cup celery, finely diced
- 1 Tbsp fresh parsley
- 1 Tbsp pickle relish
- ½ tsp dried dill
- 2 Tbsp roasted pepitas
- Sea salt & freshly ground pepper, to taste.
- For the wraps: 4 wraps (lettuce or gluten-free)
- Optional: lettuce, tomatoes, avocado slices for stuffing
Pour the chickpeas into a medium mixing bowl and mash them with a fork. Stir in the rest of the ingredients, mixing well to incorporate. Taste and add more salt & pepper if necessary.
Spread out the 4 wraps and add about ¼ of the mixture to each, along with optional lettuce, tomatoes, and avocado. Roll up and then enjoy!
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