Without saying too much about myself, one thing you may notice about me (or most food bloggers in general) is that I (we) crave variety, in what we make, what we eat. I especially like to add variety in my lunches. I work over 20 minutes from home, so most meals are spent in my office. While I eat my share of PB&J sandwiches or leftovers from a previous meal, variety is a big part of keeping me interested in bringing lunch.
I saw this idea for a chickpea salad sandwich and the recipe for chickpea salad on a blog that had been referenced on a Brit+Co post, and determined to make it this last week.
The concept is a vegetarian/vegan version of a chicken salad or egg salad. It's really good, light, and refreshing. It also only takes minutes to make, which is perfect for my busy schedule.
|Chopping celery is easy: Start by slicing the stalks lengthwise in half, thirds or quarters (depending on the size of the stalk). Then chop into smaller bits.|
adapted from the Simple Veganista
1 2/3 cups (1 can) chickpeas, drained and rinsed
1/2 cup celery, diced
1/2 cup carrots, shredded
1/4 cup onion, diced small
1/4 cup or so hummus
1 - 2 tablespoons mustard (stone ground or dijon)
Sea salt & cracked pepper, to taste
Dash of garlic powder
Juice of 1 lemon, optional
Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and stir to combine. Add more hummus if you like it creamier and taste for seasoning.
Store leftovers in an air-tight container in the fridge for up to a week.
Chickpea Salad Wrap
1 tortilla shell, your choice of flavor and size (I used 12 inch sun dried tomato)
1/2 avocado, mashed
A couple big spoonfuls chickpea salad
Spinach leaves or other lettuce
On a tortilla shell, layer the spinach or other greens, avocado, the chickpea salad, and the tomatoes. Wrap like you would a burrito- fold up one or two opposite "ends" of the circle and then fold the other ends/flaps over it the folded parts/sides and the filling.