Chickpea Tuna Wrap
This chickpea tuna wrap is tangy, flavourful, and refreshing. Made with fresh dill and green onion for brightness, and nori for a slight ocean like taste. Wrap it up in a large pita and enjoy for lunch or a light dinner.
Serving Size 1
Ingredients
- 1 cup chickpeas canned or cooked dried chickpeas
- 3 tablespoons vegan mayo
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons green onion sliced
- 1 ½ teaspoons fresh dill chopped
- 2 teaspoons nori finely chopped
- salt and pepper to taste
- 1 Lebanese pita regular pita or a wrap will work
- 1 handful kale
Instructions
- Add the chickpeas, vegan mayo, mustard, lemon juice, green onion, dill, nori, salt, and pepper to a bowl and mash with a large fork or masher. I leave some chickpeas mostly whole for texture.
- Add the chickpea salad to the center of a large pita, spreading it evenly to the sides. Add a handful of kale.
- Fold the bottom of the pita over the fillings. Continue tightly rolling the wrap all the way. Cut it in half and serve.
- Wrap the wrap in tin foil, or parchment paper, if that makes it easier to eat.
Video
Notes
Mash the chickpeas as much as you'd like to suit your texture preferences.
Wrap the wrap in parchment paper or foil to make it easier to eat.
Fold the sides of the wrap in before rolling it all the way up if that's easier for you.
Spread the wrap with mashed avocado, roasted garlic or extra vegan mayo.
The chickpea tuna is great on it's own, in lettuce cups, or on toast too.
