🥑Vegan “egg” salad? This recipe just might surprise you!
This month we’re talking a lot about resilience — and the chickpeas in this recipe have an added bonus besides providing the base for this “egg” salad.
They are rich in vitamin B6, which helps you combat stress.
Try using this as a dip, too – so good!
Chickpea “Egg” Salad Wraps
(serves 4)
- 15 oz can chickpeas, drained & rinsed
- 1 ripe avocado, peeled, seeded, and cut into cubes
- ¼ cup fresh cilantro, chopped
- 2 Tbsp chives, chopped
- 1 large lime, juiced
- Sea salt & pepper to taste
- 4 lettuce wraps (Boston bibb/Romaine hearts) or tortillas
- Lettuce or spinach for inside wraps (if you’re using tortillas)
- Optional: Vegan or olive oil mayonnaise
Place the chickpeas in a medium bowl and mash them using a fork or potato masher, and then add the avocado. Mash until combined. Stir in the cilantro, chives, and lime juice. Add salt and pepper to taste.
Spread a quarter down the center of each of the 4 lettuce wraps or tortillas. Spread a small amount of mayo along one side of the wraps if using. Add lettuce and roll up. Eat and enjoy!
Your fitness journey deserves a wardrobe that speaks volumes. Join our monthly Actlive Life Top Club today and get access to empowering graphic tops that keep you moving and achieving in style.
