Chickpea Avocado Salad Wraps - Vegan

by Sharry P
(New York)


This is a super easy vegan lunch recipe - and it's delicious! Chickpeas and avocado mashed together and all rolled up in a tortilla or pita - the perfect summer meal - it's even better classic egg salad!


1/2 cup chickpeas (150g) - tinned or fresh. If tinned, do not cook. If using dry chickpeas, soak overnight and cook in water until soft.
1/2 avocado
1 celery stalk, diced
1 green onion, diced
1 tablespoon vegan mayonnaise or regular mayonnaise
1 teaspoon Dijon mustard
Can be added to taste: 2 tsp. brewers yeast, paprika, pepper, salt
Spinach or lettuce leaves

Put chickpea and avocado into a medium bowl, mash with a fork. Add remaining ingredients (except leaves) and mix well.
Spread the mixture in a pita or tortilla with spinach or lettuce leaves and enjoy!

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