Thursday, January 16, 2014

Chickpea Salad Wraps

This is a vegan version of tuna salad and only has one "weird" ingredient - Hijiki, which is a form of seaweed.  The seaweed gives it a slight sea/fishy flavor.   The original recipe is from Vegan With a Vengeance by Isa Chandra Moskovitz but I have altered it to my own tastes.  Btw, I highly recommend this book, everything I've made turns out well :)

1 Tb dried hijiki
Boiling water
1 can (15 oz) chickpeas, drained and rinsed
3 Tb Veganaise (I personally think this is the best tasting brand of vegan mayo)
2 Tb Apple Cider Vinegar
1/4 cup minced onion
1/2 cup shredded carrot
1 stalk of celery, diced
1/4 tsp smoked paprika
1/2 tsp salt or to taste
1/4 tsp fresh ground pepper
baby spinach leaves
sprouts
wraps

Put hijiki in a bowl and pour boiling water over it.  Cover it with a plate and let sit for 15 minutes.  Mash the chickpeas in a large bowl.  Add the Veganaise, vinegar, onion, carrot, celery, smoked paprika, salt and pepper.  Mix well.   When hijiki is ready, drain well and add to the chickpeas and mix again.

Line a wrap with spinach leaves and sprouts and add the chickpea filling.  Roll up and enjoy!  Should make about 4 wraps.

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