Chickpea Salad Wrap
With the recent pandemic, I’m sure I’m not the only one having to improvise with their meal planning while grocery stores work to try to and keep up with demand. I went to 3 different grocery stores looking for ingredients and most of the produce was cleared out! Which is why I was so grateful to have @ottosmicrogreens delivered to my door during this time.
I receive a variety pack with radish, broccoli, red cabbage, sunflower, and sweet pea sprouts. It’s amazing how versatile these microgreens are! I literally threw them in everything. I put them in my @justeat omelet, curry, stir-fry, and made this delicious chickpea salad wrap.
I paired this wrap with the 2019 Dove Hunt Dog Chardonnay from Mendocino County, California. This is an unoaked Chardonnay with an earthy, crisp finish. Its chalky minerality with notes of apple, pear and lemon curd was the perfect complement to this light dish.
1 can chickpeas drained and rinsed
2 tablespoons veganaise
1 teaspoon garlic powder
1 teaspoon dried (or fresh) dill weed leaves
1 teaspoon Himalayan pink salt
1/2 teaspoon cracked black pepper
Gf tortilla or wrap of choice
Mash the chickpeas in a small bowl. Add the remaining ingredients. Toast your tortilla over the stovetop burner. Add the chickpea mixture to the tortilla and top with toppings. Easy peasy.