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Chickpea salad wrap
Nb persons: 3
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| Lunch This Week: Chickpea Salad Wrap 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. Print this recipe 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 | |
1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
2. 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.
Nutritional Info (based on 3 servings): 222 kcals, 8 grams fat, 32 grams carbs, 7 grams fibre, 1 gram sugar, 8 grams protein.
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
Recipe uploaded with Shop'NCook for iPhone.
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