# Components:
→ Chickpea Salad
01 - 1 can (14 oz) cooked chickpeas, drained and rinsed
02 - 1/4 cup vegan mayonnaise or unsweetened plant-based yogurt
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - Salt and black pepper, to taste
→ Vegetables
08 - 1/2 cup finely diced red bell pepper
09 - 1/2 cup grated carrot
10 - 1/4 cup finely chopped red onion
11 - 1/4 cup chopped celery
12 - 1/4 cup chopped fresh parsley or cilantro
→ Assembly
13 - 4 large whole wheat or spinach flour tortillas
14 - 1 cup baby spinach or mixed salad greens
# Directions:
01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
02 - Add vegan mayonnaise or plant-based yogurt, Dijon mustard, lemon juice, garlic powder, cumin, salt, and black pepper to the mashed chickpeas. Mix until well blended.
03 - Fold in the diced red bell pepper, grated carrot, chopped onion, celery, and fresh parsley or cilantro. Stir until fully combined and adjust seasoning if necessary.
04 - Lay each tortilla flat and place a layer of baby spinach or mixed greens in the center.
05 - Spoon a generous amount of chickpea salad over the greens, spreading evenly across the tortilla.
06 - Fold in the sides of each tortilla and roll tightly. Slice in half if desired and serve immediately or refrigerate tightly wrapped for up to three days.
