The first day of spring is tomorrow which inspired me to make this fresh and flavourful chickpea salad wrap. As the weather starts to (slowly) warm up I’m beginning to transition away from hearty soups and stews towards lighter meals. ☀️🌱🌷 Inspired by @ohsheglows recipe I mashed a can of chickpeas with a potato masher until flaky and added diced celery, green onion, dill pickle, shredded carrot and flat leaf parsley. Instead of using mayo I made a tangy dressing with tahini, olive oil, garlic, sea salt and lemon juice. I spread the salad mixture into a gluten-free wrap I bought @piconefinefood and enjoyed it with a side of delicious @bubbiespickles 😋
This wrap would be a delicious picnic lunch on a sunny spring day or served as a side salad at a BBQ.