How to cook Chickpea Salad Wraps

Eric asked me if it really tastes like tuna. “Umm…no…” I said after careful thought, “but it actually tastes better!” Who needs tuna when it tastes this good? It’s fresh, crunchy, filling, and has a great pop of dill. If you’ve had a jar of dill pickles sitting in your fridge for years, now is the time to use them.
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Yield: 3 servings

1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
1/2 cup chopped celery
2 tbsp chopped red onion
3 tbsp chopped dill pickle (~1 pickle)
1 tbsp minced fresh dill
1 garlic clove, minced
1/2 tsp regular mustard
2 tbsp fresh lemon juice
1/4 cup toasted sunflower seeds (or pecans/walnuts)
salt/herbamare and pepper, to taste

1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
2. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.
Nutritional Info (based on 3 servings): 222 kcals, 8 grams fat, 32 grams carbs, 7 grams fibre, 1 gram sugar, 8 grams protein.
Ok, so I didn’t make this “the night before”, but I did make this at 10am on Saturday morning! Bonus points, right?