This is a quick, delicious, school-safe sandwich filling. Wrap it up with some spinach and sliced tomato in a tortilla or spread in on whole-grain bread. It’s also scrumptious (and gluten-free) in lettuce wraps. Perfect for a packed lunch or picnic!
1 can (rinsed & drained), or 1.5 c. fresh cooked, chickpeas
1/2 c. finely diced red onion
1/2 c. finely diced celery (about 1 medium rib)
1/2 c. shredded carrot (about one small carrot)
1/4 c. plain greek or other yoghurt
2 tbsp tahini
1 tbsp dijon mustard
2 tsp apple cider vinegar
1 tsp cumin
1/2 tsp smoked sweet paprika (regular paprika is also fine)
1/4 tsp sea salt
1/4 tsp pepper
In a food processor, or in a bowl with a fork or potato masher, pulse or mash chickpeas until they’ve lost their shape. In a medium bowl, combine the onion, celery and carrot with the chickpeas.
In a separate small bowl or glass measuring cup, whisk together yoghurt, tahini, dijon, apple cider vinegar, cumin, smoked paprika, salt and pepper.
Add dressing to chickpea mixture and stir until well combined.
Makes about 2.5 c., or enough for 4-5 large wraps (using 1/2 c. chickpea salad in each).