Plant-Based Protein Chickpea Salad Wraps (Dairy-Free u0026amp; Delicious!)
u003cstrongu003ePer serving (1/4 of the batch- one large wrap):u003c/strongu003eu003cbru003eu003cstrongu003eCalories:u003c/strongu003e ~355 kcalu003cbru003eu003cstrongu003eProtein:u003c/strongu003e ~20gu003cbru003eu003cstrongu003eCarbs:u003c/strongu003e ~45gu003cbru003eu003cstrongu003eFat:u003c/strongu003e ~14gu003cbru003eu003cstrongu003eFiber:u003c/strongu003e ~8g
Servings 4 servings
Calories 300kcal
Ingredients
- chickpea salad: 1 can (15 oz) chickpeas, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 1/3 cup diced celery 1/3 cup pumpkin seeds 1/4 cup raisins 3 tbsp hemp hearts 8-10 iceberg lettuce leaves (for wrapping) high-protein creamy sauce: 1/2 cup thick coconut yogurt (plus more as needed) 2 tbsp tahini 1 tbsp lemon juice 1 tbsp dijon mustard 1 tbsp liquid aminos 1 tsp maple syrup 1 tsp garlic powder 1 tsp onion powder 1/2 tsp smoked paprika 1 tsp ranch seasoning 2 tbsp unflavored pea or hemp protein powder 2-3 tbsp water (to thin as needed)
Instructions
- in a food processor, lightly pulse the chickpeas and cannellini beans until chunky but not pureed. transfer to a large bowl. add diced celery, pumpkin seeds, and raisins to the bowl.
- in a separate small bowl, whisk together coconut yogurt, tahini, lemon juice, dijon mustard, liquid aminos, maple syrup, garlic powder, onion powder, smoked paprika, ranch seasoning, and protein powder. slowly add 2-3 tbsp water to thin the dressing to a creamy consistency.
- pour the dressing over the chickpea mixture and stir until well combined. if it’s too thick, add a little more coconut yogurt or water.
- chill the mixture for 20-30 minutes for the best flavor. scoop the chickpea salad into iceberg lettuce leaves and enjoy!