Chickpea Salad Wraps

Chickenless chicken chickpea salad

Chickpea Salad Wraps

The recipe with at least 3 names!

Chickpea Salad Wraps
Chicken-less Chicken Salad
Mashed Garbanzo Bean Salad
Vegan Chicken Salad (is there vegan chicken? I don’t want to know)
Vegetarian Chickpea Salad (cuz if its vegan, it can’t have eggs)

This recipe is inspired by my sister-in-law, Rhonda Irby, who has made this a new tradition at the family lake house each summer. “Rhonda, when are you making your chickpea salad?” wafts throughout the air each year. And, off she goes, into the kitchen to drain the cans of garbanzo beans (chickpeas) and mash them by hand.

Chickpea salad wraps

The variations and ingredient adds and swaps are endless. Here are a few that we like:

RECIPE ADDS AND SWAPS:

Swap green onion for red onion or even shallots
Leave out the grapes or the cucumber – your choice!
We do like a good steamed (or boiled) egg in our salads. One will suffice!
Use a vegan mayo, mayonnaise, or avocado for creaminess
Not a fan of fresh dill? Substitute fresh cilantro instead. I insist!
Sliced or diced jalapeno
1 or 2 roma tomatoes seeded and diced. Be sure to remove the seeds and their juice t prevent an overly moist or wet chickpea salad
Serve with sliced avocado if you used vegan mayo or mayo for the creaminess
A dash of good paprika is a must!
Chopped nuts such as pecans, walnuts or almonds
Pepitas!
Add chopped black olives
Serve in a wrap or on a cracker, celery or endive leaves. Or, jus eat it out of the bowl!
For two people or singles, use 2 cans of chickpeas (garbanzo beans)

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Recipe

Chickpea Salad Wraps

Entree

Chickpea Salad Wraps are mashed chickpeas with red onion, celery, fresh dill, dill pickle relish, paprika, mustard, lemon, vegan mayonnaise placed in the wrap of your choice

Ingredients

4 15-ounce (or similar size) canned chickpeas (also referred to as garbanzo beans)
1/2 medium red onion, chopped
1 cup chopped seedless green grapes (optional)
1/2 medium cucumber, seeded and diced
1/3 to 1/2 cup diced celery
1/3 cup chopped fresh dill or cilantro leaves
Fine zest of one lemon
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/4 cup dill pickle relish or finely chopped dill pickle
1 1/2 teaspoons prepared mustard such as French's
1 cup vegan mayonnaise
Sea salt to taste
Black pepper to taste
1 package wraps (tortillas) of your choice or skip the wrap and eat as is on a cracker, celery, or cucumber
See notes above for ingredient adds or swaps

Instructions

Drain chickpeas and place in a medium to large mixing bowl.
Mash the chickpeas using a potato masher or fork.
*Alternatively, you can pulse the chickpeas in a food processor; Pay attention to not over-pulse and make a puree.
Add chopped red onion, grapes, cucumber, celery, dill (or cilantro), lemon zest, lemon juice, paprika, dill pickle relish, and mustard.
Stir together until well combined.
Fold in vegan mayonnaise until well combined.
Add sea salt and black pepper and stir to combine.
Taste test and adjust as needed.
NOTE: I would add the steamed egg and a few chopped walnuts or pecans.

Chickpea Salad Wraps