CHICKPEA SALAD WRAP

Ingredients

• 140 g Chickpeas, canned, drained, rinsed, MRSJP
• 15 g Dijon mustard
• 15 ml Lemon juice
• 1 pinch Sea salt flakes
• 10 g Red onion, diced small
• 8 g Fresh parsley leaves, chopped
• 40 g Whole-wheat tortilla
• 2 leaf Romaine lettuce

Method

1. Add the chickpeas, mustard, lemon juice, and salt to a bowl and roughly mash with a fork. Add the onion and parsley and mix well to combine.
2. Transfer the chickpea salad to the center of the tortilla leaving at least 2 inches around the edges. Place the romaine on top of the chickpea salad and roll the tortilla tightly while folding the ends in.
3. Enjoy!