Lemon Garlic Marinated Chickpea Wraps
Ingredients
Salad
- 2, 15 oz cans chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint or basil, finely chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Juice and zest of 1 medium lemon
- 1 tbsp apple cider vinegar
- 2 cloves garlic, crushed
- 1/2 tsp dry oregano
- 1/2 tsp dry thyme
- 1/2 tsp dry basil
- 2 tsp maple syrup or agave
- Salt
Serve with
- Whole Grain Pitas or Wraps
- Hummus or Lemon Garlic White Bean Spread
Preparation
Add the chickpeas, cucumber, tomatoes, red onion, parsley, and mint to a large mixing bowl and sprinkle with a pinch of salt.
In a separate jar, combine the olive oil, Dijon mustard, lemon juice and zest, apple cider vinegar, garlic, oregano, thyme, basil, maple syrup, and a pinch of salt.
Mix the dressing well to combine.
Pour the dressing over the chickpea mixture and toss to coat.
Cover the bowl and refrigerate for up to one hour, stirring occasionally.
When ready to serve, place a pita or wrap on a plate, spread with hummus or lemon garlic white bean spread, top with the chickpea salad, and serve.
Notes
This recipe provides protein and fiber from chickpeas, antioxidants from herbs, lemon, and veggies, and whole grains from the pita.
