'Mock' Tuna Chickpea Salad Wraps


Prep Time

15 minutes

Prep Notes

In this recipe, salad becomes finger food and tuna is replaced with chickpeas, as leaves of romaine lettuce are used to wrap a tasty chickpea filling.

This makes a refreshing wrap that’s high in healthful fiber. This chickpea mixture is a great substitute for tuna in a sandwich.

Cooking Time

Raw

Yields

4 large wraps

Ingredients

·       1 ½ cups cooked or canned chickpeas, rinsed or drained

·       ¼ cup toasted sunflower seeds (optionalbut they add a great crunch!)

·       ½ cup finely chopped or grated carrot

·       ½ cup finely chopped celery

·       ¼ cup chopped cilantro, parsley or mint

·       3 green onions, chopped (youcan substitute purple onion or even add both)

·       1 – 2 Tbsp. stone-ground mustard

·       1 Tbsp. rice wine vinegar or vinegar of your choice

·       1/2 tsp pink salt

·       1/4 tsp ground black pepper – or fresh ground pepper to taste

·       1 tsp raw organic honey

·       4 large romaine lettuce leaves

·       1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

Directions

  1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the remaining ingredients. Mix well & season to taste.
  2. Place about one-quarterof the mixture on each lettuce leaf. Add one-quarter of the tomato, roll thelettuce around the filling, and serve.
  3. Store in a covered container in the refrigerator. Leftover Chickpea Salad (without the lettuce and tomato) will keep for up to 3 days.