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CHICKPEA SALAD WRAPS

The trick here is to find oil free, whole grain wraps.  I recommend whole foods but you can create your own using this recipe with ATTA FLOUR.

I used my chickpea Tuno salad recipe

1/2 cup n(o)il hummus 
8 wraps
2 cups Chickpea Salad
1/4 teaspoon salt mixed with 1/8 teaspoon cayenne
1/2 pound baby asparagus
2 cups mixed greens (lettuce, spinach, arugula etc.)
1 ripe avocado sliced
1/2 sliced red onion
1/2 sliced red or orange bell pepper

Roast the asparagus in a pre-heated 450 degree oven for 4 minutes until almost soft.  Squeeze fresh lemon juice and sprinkle with the salt cayenne mixture.

Lay the wrap flat on the table.  On the bottom edge closest to you, put one tablespoon of hummus and spread from side to side, about 2 inches deep.  Do the same with 1/2 the amount on the opposing far edge of the wrap (this will be the glue that holds it together)

Along the edge closes to you, put about 2-3 tablespoons of the Chickpea Salad spread to cover that hummus.  Next add sliced a couple asparagus, sliced avocado, bell pepper and red onion.  Finish with some of the salad and roll the edge closes to you toward the end furthest from you.  This should seal the wrap.  I cut the wrap in half on the diagonal as shown above.  You can also add some tahini (about a teaspoon) as an option or on the side as a dip.

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