Vegan Chickpea “Tuna” Salad Wraps

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

• 1 15 oz (425 grams) can of chickpeas, rinsed and drained
• 3 Tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• ¼ cup (15 grams) sweet onion, finely diced
• ¼ cup (25 grams) celery, finely diced
• 1 Tbsp fresh parsley
• 1 Tbsp pickle relish
• ½ tsp dried dill
• 2 Tbsp roasted pepitas
• Sea salt & freshly ground pepper, to taste.
• For the wraps: 4 wraps (lettuce or gluten-free)
• Optional: lettuce, tomatoes, and avocado slices for stuffing

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!