chickpea tomato wrap


  • 1 (15 ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked
  • 1/2 cup {packed in oil} julienned sun-dried tomatoes, oil drained
  • 1/4 cup Vegenaise (or real mayo if you prefer)
  • 2 tablespoons fresh chopped parsley (or substitute 1 tsp. dried)
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon sea salt (optional, omit if using canned chickpeas with salt added)
  • handful fresh spinach (one handful per wrap)
  • 4 whole grain tortillas

Using a potato masher or fork, mash your chickpeas in a medium bowl.  Stir in the tomatoes, Vegenaise, parsley, mustard, and sea salt.  Spread 1/4 of the mixture on a tortilla, top with a handful of spinach, and roll it up.  Makes 4 wraps.

Source: Happy Healthy Mama via Oh She Glows


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