If you’ve ever tried a vegan “tuna” salad wrap at a deli ... you know they are surprisingly delicious.
It can make you wonder, how did they make those chickpeas taste like that?!
This is tasty the day you make it, but the flavours develop a little more if it sits covered in the refrigerator for several hours or overnight.
Makes 4 wraps
Pour the chickpeas into a medium mixing bowl and mash them with a fork. Stir in the rest of the ingredients, mixing well to incorporate. Taste and add more salt & pepper if necessary.
Spread out the 4 wraps and add about ¼ of the mixture to each, along with optional lettuce, tomatoes, and avocado. Roll up and then enjoy!