Chickpea Salad Wrap (Vegan)

vegan chicken salad
You’d be surprised at this chicken salad vegan analog.  This chickpea salad screams summer!  It’s fresh, crunchy, filling, and has a great pop of dill.  This recipe made 2 wraps-worth, with a little leftover to eat with crackers.

Chickpea Salad Wrap
adapted from Oh She Glows
Yield: 2 servings

• 1 (15-oz) can chickpeas, drained
• 1/2 cup chopped celery (~1 large stalk)
• 2 tablespoons finely chopped red onion
• 3 tablespoons chopped dill pickle (~1 pickle)
• 1 garlic clove, minced
• 1 tablespoons minced fresh dill
• 2 tablespoons fresh lemon juice
• 1 tablespoon (vegan) mayo (sub plain greek yogurt)
• 1/2 teaspoon mustard (regular or dijon)
• salt and pepper, to taste

Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.

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