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Lunch recipe · from the recipe book

Smashed Chickpea and Apple Salad Wraps

Creamy, lemony smashed chickpeas studded with crisp apple and celery, tucked into soft corn tortillas with crunchy romaine.

Smashed Chickpea and Apple Salad Wraps

Ingredients

  • 1½ cans, drained400 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium180 gApplefinely diced
  • 2 stalks80 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionminced
  • 2½ tbsp40 gTahini
  • 2 tbsp30 gLemon juice
  • 1 tbsp15 gYellow mustard
  • 1½ tsp10 gMaple syrup
  • ½ cup sprigs5 gFresh dillchopped
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅔ cups chopped80 gRomaine lettuceshredded
  • 8 tortillas192 gCorn tortillas

Steps

  1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunky bits.
  2. Whisk the tahini, lemon juice, mustard, maple syrup, salt and pepper in a small bowl until smooth, adding a spoonful of water if it is too thick.
  3. Fold the dressing into the chickpeas, then stir in the apple, celery, red onion and dill.
  4. For packing, divide the chickpea salad among 4 containers and pack the romaine and tortillas separately so they stay crisp and dry.
  5. At lunchtime, warm the tortillas briefly between your hands so they bend easily, top each with romaine and a scoop of the chickpea salad, fold and eat, two wraps per person.
  6. Keep the filling chilled with an ice pack until lunch; it keeps in the fridge for up to 3 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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