I teased you on Instagram last week, but now it’s finally time to share these Chickpea “Tuna” Salad Wraps. It’s almost scary how much it resembles actual tuna that you can trick anyone, anytime. It’s easy to make and it only takes a few ingredients and less than 5 minutes on the clock. The wrap completes this meal and served with a side salad, it’s a winner.
Why should you swap tuna for chickpeas? I’m a fan of tuna in general (especially this mayo-free tuna salad), but sometimes a break is good. The bigger the fish, the more mercury it has, so unfortunately tuna has got a lot of mercury. Mercury can be dangerous for woman who are trying to become pregnant, women who are pregnant, and young children. For the tuna-fiends out there, chickpeas offer a great alternative to satisfy your cravings. When dressed up like tuna, chickpeas look and taste like tuna salad!
Benefits of chickpeas:
- One cup of chickpeas has 15g of protein, which makes it a great option for vegans and vegetarians.
- High iron levels help boost energy and protect against anemia.
- Antioxidants help fight breast cancer and osteoporosis.
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- 1 can chickpeas
- ½ lemon, squeezed
- ½ Tbsp dijon mustard
- 1 stalk celery, chopped
- 1 bell pepper, chopped
- ½ red onion, chopped
- 2 sprouted Ezekiel wraps
- handful sprouts
- In a bowl mash the chickpeas with a fork. Add lemon juice, dijon mustard, and vegetables. Ga and lemon. Add ½ a teaspoon of dijon. Chop vegetables very small and stir them in. Season with salt and pepper to taste.
- Arrange the wraps on a flat surface and place the chickpea tuna in the middle of the wrap. Add sprouts and roll it up. Cut in half and serve. Refrigerate the remaining "tuna" for up to 3 days.