If you are someone who likes something portable to eat but you don’t want to buy processed garbage, then try this out. I think this recipe is pretty quick and easy to make, (AND DELICIOUS!) and the great thing about it is you can take it for lunches all week, and there is no heating required. It keeps pretty well in the fridge for about 5 days. Just don’t pre-load the filling into the wraps (if you’re using wraps) until the night before you’re eating it because otherwise it could make for a soggy lunch.
I was inspired by a recipe I found for a vegetarian chickpea sandwich filling on allrecipes.com and tweaked it to make it vegan (and full of good stuff). This recipe can be flexible with the kind of veggies you use. I like to stick with crunchy veggies like fresh cucumber, celery, carrot, and I’ve recently subbed in bell peppers which worked really well too. Use what you have kicking around, add more, whatever you like!
I hope you enjoy as much as I do!
Vegan Chickpea Wrap (or Sandwich) Filling
Makes ~6 large servings – lasts basically all work week for my hubby and me, so you can cut the recipe in half if you don’t need so much.
- 2 (19 ounce) cans garbanzo beans, drained and rinsed, then mashed
- 2 stalks celery, chopped
- 1 small onion, chopped – green or red onion would probably work well too
- 2 carrots, chopped finely
- ¼ cup hemp hearts (optional)
- ½ cup chopped cucumber
- 2 tablespoon veganaise (I use Earth Island Grapeseed Veganaise, for those in Canada I buy this at Superstore, natural foods isle where they keep the refrigerated stuff) – if you’re not down with veganise, perhaps mashed avocado would work just as well? It would just turn a bit brown throughout the week.
- lemon juice of 1 lemon
- 2 teaspoon dried dill weed
- Optional: add 2 teaspoons of curry powder (you can do this to change it up if you make the recipe regularly)
- salt and pepper to taste
- put in a wrap, with sprouts and/or greens of choice
- Drain and rinse chickpeas (garbanzo beans). Pour chickpeas into a medium size mixing bowl and mash with a fork or potato masher.
- Mix in celery, onion, carrots, hemp hearts, cucumber, veganaise (to taste), lemon juice, dill, salt and pepper to taste.
- Add filling to a wrap with alfalfa sprouts/greens.
Enjoy the fresh flavors!