Chickpea Salad Wraps/Garbanzo bean Salad Wraps

Blogging Marathon #46: Week 1/Day 2
Theme: Kid Friendly Dishes with Nuts and Legumes
Dish: Chickpea Salad Wraps/Garbanzo Bean Salad Wraps

I first came across the recipe for a mashed chickpea salad here, when I was searching for a healthy alternative to a potato salad or an egg salad. I decided to give this a try, and the first time I tasted this salad, I was blown away. This salad mostly uses stuff that I have available in the fridge and I most often than not, I have soaked a big batch of cooked chickpeas stored in the freezer. Given all this, this has been my go to salad for when I want to eat healthy.

But, every time I make a healthy salad for myself, I have to cook something else for the kids cause they don’t want to eat my “healthy” food. I decided to wrap this salad in a whole grain tortilla and make it a wrap and try sneaking this in to the kids. Although, I wouldn’t lie by saying they fell head over heels in love with it, they did seem to like it. The secret – offering it in a ‘pick me up’ and eat form – in the form of a wrap.

It is also a very versatile recipe, in that you can add whatever veggies you have on hand, and also whatever your kids like. You can eat it as a salad, or wrap it in a tortilla. You can also serve it between bread slices as a sandwich.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46

Ingredients:
2 large tortillas/wraps
1/2 cup dry chickpeas or 1 1/2 cups cooked chickpeas or 1 can of chickpeas, drained.
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped cilantro
1/4 cup hummus
2 tbsp dijon mustard
1 tbsp lemon juice
a pinch of garlic powder
1/4 tsp cumin powder
1/2 tsp cracked pepper
salt, to taste
extra hummus, for spreading on the wraps

Method:
Place your cooked chickpeas in a bowl. You can use canned or ones that you soaked and cooked yourself. I typically soak a large batch of chickpeas, pressure cook the chickpeas until done, and portion them into 1 1/2 cup servings into ziploc bags. This 1 1/2 cups usually is the equivalent of a can of chickpeas and I can easily use home made chickpeas in a cinch. Smash the chickpeas with a potato masher. This helps the salad hold together better and gel with the other ingredients that are added to the salad.

Add in the chopped veggies, hummus, mustard, lemon juice, garlic powder, cumin powder and cracked pepper. Mix to combine.
This salad will stay in the fridge for up to a week stored in an air tight container.

Warm the tortillas in the microwave for about 15 seconds, so that it becomes pliable. Place a square of parchment or aluminium foil and place the tortilla on it(for easy packing). Spread the tortilla with some hummus. Scoop the salad onto the tortilla. Fold the edges in and wrap, like you would for a burrito. Slice diagonally in half. Pack into lunch box.

Verdict: A very nutritious wrap, filled with nutrition from the veggies and protein from the chickpeas and the hummus. It is also has a great combination of textures and flavors which makes it a favorite for both kids and adults alike.

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Konda Kadalai aka Chickpea Kuzhambu/ Sprouted Black Garbanzo bean Kuzhambu – Fiber Health Benefits explained Mung bean Salad with Tangy Cilantro Lime Vinaigrette Red kidney bean salad with sun dried tomatoes and mini peppers Tofu Scramble Lettuce Wraps/Tofu Bhurji Roasted Red Pepper Chickpea soup Lemon Quinoa with Black Garbanzo Beans