Smashed Chickpea Salad Wrap

Servings: 4

Ingredients

• 15 ounce chickpeas, canned rinsed and drained

• 3 tablespoons tahini

• 1 teaspoon Dijon mustard

• 1 tablespoon honey

• ¼ cup diced red onion

• 3 cup diced celery (this should be ~1 medium celery stalk)

• ¼ cup diced pickle (about 20 pickle slices)

• 1 teaspoon capers drained and chopped

• Sliced plum tomato optional. Don’t add it until you eat

• Lettuce optional. Don’t add it until you eat

• 4 each 10 inch flour tortillas

Instructions

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

• Add tahini, mustard, honey, red onion, celery, pickle, capers. Mix until incorporated. Season with salt and pepper to taste.

• Divide the mix between the 4 tortillas (about ½ cup each) and wrap. This will stay tasty in the fridge for up to 4 – 5 days. If you want to add lettuce and tomato to the wrap, do so when you eat the wrap, in order to avoid a mushy mess.

NOTES

Other additions to consider:

**consider** 1 tbs cumin

**consider** 1 red jalaepno

**consider** 1 jar roasted red peppers

**consider** something crunchy

Nutrition

Calories: 340 kcal | Carbohydrates: 44 g