Chickpea Tuna Salad Wraps

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Chickpea “tuna” salad made with mashed chickpeas, crunchy diced veggies, tahini for creaminess and the secret ingredients- pickle juice and furikake flakes! This super easy, no- cooking required chickpea salad recipe makes the perfect lunch when you need something quick, or the perfect summer recipe when you don’t want to cook! I brought these chickpea tuna salad wraps to our day trip to the Grand Canyon and they were so satisfying to eat after a long hike and made a great packed lunch. You can use it as a filling for a wrap or sandwich or as a dip with crackers. It is so good I like to eat it straight out of the mixing bowl!

INGREDIENTS  

• 2 can chickpeas drained and liquid reserved
• 1/4 cup red onion or shallot diced
• 1/4 to 1/3 cup tahini, depending how creamy you want it!
• 1/3 cup celery diced about 3 stalks
• 1/4 cup diced pickles- I love the mini cornichons at Trader Joe’s, they are super crunchy!
• 1 tbsp dijon mustard
• 2 tbsp pickle juice
• 1/4 tsp fresh black pepper
• 1/4 cup reserved chickpea liquid- we’ll stir this in at the end to get the right thickness of the salad
• 1/2 tbsp furikake seasoning- this is little flakes of seaweed that gives the recipe a “tuna” flavor. You can buy this at Trader Joe’s near the seasoning section, or you can use nori flakes found at Whole Foods in the Asian foods aisle.

INSTRUCTIONS 

• Add the drained chickpeas to a large mixing bowl and mash with a fork til they are crumbly and flaky.
• Add in the rest of the ingredients and stir to combine. The mixture will be pretty thick at first, so add in the reserved chickpea liquid as needed to get the consistency you want. Season with black pepper and furikake seasoning to taste. Serve on a whole wheat wrap, as a sandwich or as a dip with crackers.