Chickpea Salad Wraps

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Celery

  Raw

  ½ cup chopped or 51g

• Onions

  Raw

  2 tbsp chopped or 20g

• Pickles

  Cucumber, dill or kosher dill

  ¼ cup, chopped or diced or 36g

• Dill

  Fresh

  1 tbsp or 0.6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Mustard

  Prepared, yellow

  ½ tsp or 1 packet or 3g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  4 tbsp or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

Directions

1. Preheat oven to 325°F (163°C). Chop onion, pickles, garlic, celery, and dill.
2. Spread the sunflower seeds on a baking sheet and toast in the preheated oven for about 10 minutes.
3. In a large bowl, combine chickpeas, celery, onion, pickles, dill, garlic, mustard, lemon juice, toasted sunflower seeds, salt, and pepper. Mash the chickpeas slightly with a fork.
4. Fill the tortillas with the chickpea salad and enjoy!