Lunche for 3
Chickpea Salad Wrap
Mashed chickpeas mix with crunchy vegetables, dill, lemon, mustard, and sunflower seeds for a fresh no-cook filling.
$1.02per serving $
5 minstart to table
3servings
AmericanVegetarianVeganDairy-freeBudgetLunchesSide dishesNo-cookBack to schoolSpringSummer
Ingredients
- 1 can (15 oz) chickpeas
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle
- 1 tbsp minced fresh dill
- 1 clove garlic
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds
- salt/herbamare and pepper (optional)
Steps
- Drain and rinse the chickpeas.
- Mince the garlic and chop the celery, red onion, dill pickle, and fresh dill.
- Mash the chickpeas in a medium bowl until mostly broken down.
- Stir in the vegetables, garlic, mustard, lemon juice, and sunflower seeds.
- Season with salt and pepper, then use the mixture as a wrap filling.
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Vegetarian American 30-minute lunches 404Dairy-free American 30-minute lunches 338Vegetarian American No-cook lunches 260Dairy-free American No-cook lunches 184