Chickpea Salad and Salmon Wraps
chickpea salad adapted from The Oh She Glows Cookbook
Makes 4 wraps
Ingredients
- 15 oz. can chickpeas, drained and rinsed
- 1 stalk celery, finely chopped
- 1 small shallot, finely chopped or 3 green onions, thinly sliced
- ½ red bell pepper, finely chopped
- 1 large clove garlic, minced or pressed
- 3 tbsp. mayonnaise
- 1½ tsp. yellow mustard
- 2 tsp. chopped fresh dill
- 1 tbsp. fresh lemon juice
- ¼ tsp. salt
- fresh ground black pepper
- 4–5 small whole wheat tortillas
- 4–5 tbsp. salted butter, room temperature
- 10 oz. salmon filet*, skin removed, roasted
- 5 oz. fresh baby spinach, roughly chopped or torn
Instructions
- Combine everything except the tortillas, butter, salmon, and spinach in a food processor. Pulse until the beans are broken up into small pieces and the mixture is evenly saucy.
- Warm the tortillas for a few seconds on each side in a dry skillet. Spread with butter.
- Flake the salmon and distribute in the center of the tortillas.
- Top with a large scoop of the chickpea salad, and a very large handful of chopped or torn spinach.
- Close the tortillas and serve immediately.
Notes
Roast salmon at 375° on a foil-covered baking sheet for 10 minutes per inch of thickness.
For vegetarians who do not eat fish, omit salmon.
