Chickpea Salad Wrap with Hot Cherry Peppers

chickpea salad wrap, arugula salad with grapes and sesame

Chickpeas are my Swiss Army Legume.

Steep them in spiced tomato sauce for channa masala. Mash them up with Vegenaise and whatever you fancy for a Chickpea Salad sandwich or wrap. Roast them for a crispy snack. Bake them into burgers. Grind them smooth to make hummus. (I made a wonderfully spicy southwestern-style hummus last week that I’ll post very soon. It disappeared before I could take a pic.)

I could go on, but… Chickpea Salad. This is a new family favorite. My son asked for this wrap in his lunch today, with the hot cherry peppers and everything. He’s six, and he has always liked spicy foods.

I don’t follow a recipe for this salad, but I’ll try to give some general guidelines. The result is something like tuna salad. I love to serve it with hot cherry peppers because it reminds me of the Jimmy John’s Totally Tuna sandwiches I used to order, “with pep”. It disappears instantly.

Today’s lunch: Chickpea Salad Wrap with Hot Cherry Peppers, and Arugula and Grape Salad with sesame seeds and sweet onion dressing.

Chickpea Salad

Ingredients:

  • One 32-ounce can of chickpeas, drained
  • 4 tbsp Vegenaise
  • 4-5 slices white onion, finely diced (about 1/4 cup)
  • 1/4 cup sweet pickle relish
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp garlic powder
  • a few twists of black pepper

Directions:

Coarsely mash chickpeas in a bowl. Add remaining ingredients and stir until combined. Serve on bread, in a wrap with baby arugula and hot cherry peppers (as shown above), or on crackers.

Edit: Makes about 5 large-sized wraps with Mission Spinach Herb tortillas.

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