|10 min||0 min||4|
|1 can (15oz)||Chickpeas, canned, drained|
|1/2 cup||Sun-dried tomato, packed in oil, drained|
|1/4 cup||Mayonnaise, vegan|
|2 tbsp||Parsley, fresh (chopped)|
|1 tsp||Grainy mustard|
|1/2 tsp||Sea Salt|
|4 large tortilla(s)||Whole wheat tortilla (or lettuce wraps)|
1. Using a potato masher or fork, mash your chickpeas in a medium bowl.
2. Stir in the tomatoes, Vegan mayo, parsley, mustard, and sea salt. Spread 1/4 of the mixture on a tortilla or lettuce wrap and top with a handful of spinach, roll it up.
3. Repeat with other wraps or save the remaining chickpea tomato salad for tomorrow’s lunch!
For a lighter option and grain=free
use iceberg lettuce or another lettuce that you enjoy to use as a wrap
are an excellent source of plant-based protein, they are high in fiber and provide the ability to improve digestion and stabilize blood pressure