Vegan Pecan Apple Chickpea Salad Wraps
Besides hoarding (and maybe freezing) the last of your summer produce, get ready for fall by stocking up on:
- Apples
- Basil
- Broccoli
- Brussels sprouts
- Carrots
- Cauliflower
- Grapes
- Kale
- Potatoes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup small diced organic honeycrisp apple (from about 1 small to medium honeycrisp apple)
- 1/3 cup coarsely chopped raw or toasted pecans*
- 1/3 cup dried tart cherries
- 1 stalk of celery, diced
- 2 tablespoons chopped flat-leaf parsley (or sub cilantro)
- ¼ cup chopped green onions
- Combine the salad mix-ins. Start by mashing your drained chickpeas, then add them to a bowl with the diced apples, pecans, tart cherries, celery, parsley and green onions.
- Make the dressing. Whisk together all of the ingredients for the dressing and add warm water as-needed to get a nice pourable consistency.
- Mix the salad together. Add the maple dijon dressing to the chickpea salad and mix it well to combine. Taste and add more salt and pepper as needed.
- Wrap it up & enjoy! Finally, add your chickpea salad to 3 large spinach wraps, top with spinach and shredded carrot if you’d like, wrap them up and enjoy! See below for more delicious ways to enjoy the salad itself.
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