| 8 | 10 | 433 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 |
| 1 bunch | Spinach |
| 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
Nutritional Highlights
Chickpeas
are an excellent source of plant-based protein, they are high in fiber and provide the ability to improve digestion and stabilize blood pressure
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 4.0 |
