Vegan ChickPea Salad Wraps
These chickpea salad wraps are filled with smashed chickpeas, crunchy celery and sweet raisins in a creamy sauce.
When I was a kid, my mom and I would always go to this little cafe and get chicken salad on a croissant. Since going vegan this was one meal I was really missing, so I had to come up with a meatless version. This recipe just brings me back to all those fun lunches with my mom.
The chickpea salad is great for a weeknight meal. It can be made ahead of time and the leftovers are great for lunches throughout the week. You can make the wraps or just put it on top of some lettuce. I used gluten free wraps, but you can use any kind you like.
To replace the mayo, I made a creamy dressing using silken tofu. If tofu isn’t your thing you can always use some vegan mayo instead. The tofu adds more protein and is lower in fat. I also use poultry seasoning in the recipe to get some of the flavor of traditional chicken salad. I like to add the raisins or grapes for some sweetness.
Also try Tempeh Curry Salad. It is a vegan version of curry chicken salad.
Vegan Chickpea Salad Wraps
- 3 cans chickpeas drained and rinsed
- 8 oz silken tofu drained
- Juice 1 lemon
- 1 tbsp dijon mustard
- 1 1/2 tsp poultry seasoning
- 1 tbsp agave nectar
- 1 tsp salt
- 3 stalks celery sliced
- 1/2 cup raisins or sliced grapes
Drain and rinse the chickpeas.
In a blender combine the silken tofu, lemon juice, dijon, poultry seasoning, agave and salt. Blend until it is completely smooth.
Put the chickpeas into a large bowl and smash them using a potato masher. You can also pulse them in a food processor. You want the chickpeas to be in large chunks. It is okay if there are still a few whole ones.
Once the chickpeas are smashed put the dressing over them then add in the celery and raisins. Mix everything until it is totally combined.
Roll up in wraps. Use whole wheat, gluten free or lettuce for the wraps.