I have no problem owning up to my chickpea addiction (I was just recently chowing down on them). In fact, I am LOVING my chickpea addiction. Recently, I tried the chickpea salad wraps that I found at Oh She Glows (fabulous blog by the way). The author and I have something in common: we are lazy lunch makers.
Yep. It’s true. I am not a big fan of making lunch (or breakfast). I do enjoy making dinner. I will spend all day in the kitchen to make dinner. It’s relaxing. But I go on auto-pilot for breakfast and lunch.
Anyways, the salad wraps looked easy, and I thought if I made them on the weekend then I would have leftovers for most of the week. Brilliant idea in theory. In reality, this recipe was so yummy that it lasted three days.
First, let me tell you about the modifications I made. I left out the celery (don’t like celery). I forgot to buy dill (an accidental modification. I think dill would be marvelous in this dish!). I went with the walnuts instead of sunflower seeds.
The directions call for you to toast sunflower seeds. You could toast the walnuts too. Did I mention I am also a lazy lunch maker? Right. I didn’t toast anything. Just chopped them up. Works fine!
I was also “supposed” to mash up the chickpeas. Nope. Probably works really well. Probably a great idea. Didn’t feel like doing it.
Since I didn’t mash up the chickpeas, I am guessing this is why when I got around to putting them in the wrap some of them kept trying to escape and roll away from me. So, if you are going to do this in a wrap, probably a good idea to mash up those chickpeas.
For the record, this was my favorite way to eat it. I know, I know….that is a whole lot of chickpea goodness up in there. But I do not care. Plus, do you know how many containers of random hummus I was able to finish off? This was a practical meal!