I love making wraps for lunch. There simple, easy to make, ready in minutes, and perfect for picnics! This chickpea salad is wonderful with the roasted red peppers. Adding the cashews make it rich and full of flavor.
Vegan note: use an egg-less mayonnaise found in most supermarkets.
Yield: 4 servings
4 tortillas (tomato, spinach, coconut, any flavor you like)
1 can chickpeas, drained and rinsed
2 stalks celery
5 ounces roasted red peppers, drained
2 tbsp. raw cashews
1 bunch kale leaves
1 tbsp. ground flax-seed
¼ cup dairy-free vegan mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. red wine vinegar
pepper, to taste
Wash all produce and pat dry. Dice the scallions, kale, and celery. Remove the kale leaves from the stems, and discard stems. Drain and rinse the chickpeas. Drain the red peppers.
In a food processor combine the chickpeas, celery, scallions, roasted red peppers, cashews, flax-seed, apple cider vinegar, and red wine vinegar. Pulse until roughly chopped and transfer to a medium bowl. Add in the mayonnaise and gently fold until well combined. Season with pepper.
Spread the chickpea mix over the middle of each tortilla. Later a few kale leaves on top. Fold in the sides and roll up into a burrito. Cut in half on the bias and serve.
Let me know what you think in the comments below and happy cooking!