This is going to be a family summer favorite. It was easy to throw together and I can see it gracing many a picnic dinners. It's so versatile, too. Eat it in a pita or a wrap, with crackers or naan, or with just a fork. The flavors mixed in with the chickpeas were all very reminiscent of the tuna salad sandwiches my mother used to make when I was a kid. They were, hands down, one of my favorite sandwiches she made. Always a little mayo and mustard with some sweet relish and raisins. Mmmmm....made with slightly toasted bread, they were perfection.
Seeing as most all the other components were present in this recipe, I decided to add those raisins in. They aren't pictured because I didn't decide until after we were all seated at the table, but believe me when I tell you they brought the meal from good to great! I think craisins would work wonderfully, too!
This recipe is adapted from the recipe here, on Oh She Glows. Angela just has some of the best recipes, doesn't she?
Serve this with some gazpacho and a green salad.
Chickpea Salad Wrap
serves 4-6 (4 cups total)
- 2 cans chickpeas, rinsed and drained, and slightly mashed in a large bowl
- 1 cup chopped celery
- 3/4 packed cup raisins, craisins, or currents
- 1/4 cup finely chopped red or sweet onion
- 1/3 cup sweet relish
- 2-3 TBLS lemon juice (start with 2, taste once salad is done, and add more to liking)
- 2 tsp dijion mustard
- 1 tsp dry dill
- 1 tsp minced garlic
- Pitas, whole wheat wraps, naan, crackers...
-- Add celery, raisins, and onion to the large bow with the chickpeas and stir together.
-- In a smaller bowl, combine remaining ingredients and stir to combine. Stir into the larger bowl and mix until everything is well-coated with the dressing.
-- Eat right then, or (best option!) chill until needed to give the salad time to marinate in all the amazing flavors