Michigan Chickpea Salad Wraps And A Mackinac Island Weekend
Enjoy a delightful chickpea salad wrap inspired by Mackinac Island, packed with fresh veggies and herbs wrapped in whole wheat tortillas for a tasty and wholesome meal.
Ingredients
Main ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large whole wheat tortillas
Instructions
Instructions
- Drain and rinse the chickpeas well.
- Mix chickpeas, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
- Whisk olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl. Pour over the chickpea mixture and toss to coat.
- Lay out the tortillas and spread the chickpea salad evenly over each tortilla. Roll up tightly.
- Slice the wraps in half and serve immediately.
Notes
Store leftover salad in an airtight container in the fridge for up to 4 days. Wraps can be prepared ahead and kept in plastic wrap for up to 24 hours.