Monday, April 18, 2011

Meatless Monday


Chickpea Salad Wraps

(for a big batch)
2 cans chickpeas rinsed and drained
1/2 red onion, roughly chopped
2/3 cup plain greek yogurt, thinned a bit with water
1 tsp cilantro/lime "pesto" (1 bunch cilantro, juice of 1 lime, 1 clove garlic, 1/2 cup olive oil, salt and red chili powder to taste blended in a food processor)
1/2 tsp dijon mustard
juice of 1/2 lemon
salt and pepper to taste

Pulse all but 1/4 of the chickpeas and all the red onion in the food processor until roughly chopped and blended. Keep it chunky. In a bowl combine this mix with the remaining whole chickpeas. Set aside. Mix together the yogurt, cilantro "pesto", and mustard. Combine 2/3 of this yogurt mixture with the chickpeas and red onion and add lemon juice and salt and pepper to taste. Keep the rest of the yogurt mixture as a spread for the wraps. Refrigerate until you're ready to use.
To assemble to wraps, spread the yogurt mixture on a tortilla, flat bread, or pita. Top with salad green and a generous scoop of the chickpea salad. Wrap, and you're ready to go!