Chickpea Salad Wraps

Ingredients

• 400 g (14 oz) Canned chickpeas, drained and rinsed
• 3 tbsp Plain yoghurt or mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Lemon juice
• 2 Celery stalks, finely diced
• 2 Spring onions, thinly sliced
• 1 small handful Fresh dill or parsley, chopped
• ¼ tsp Fine salt
• Black pepper
• 4 Large tortillas
• 4 Crisp lettuce leaves

You’ll need: Medium bowl, Fork or potato masher

Method

1. 1

   Mash. Tip the chickpeas into a bowl and crush them with a fork or potato masher, leaving about half only roughly broken for texture.

2. 2

   Dress. Stir in the yoghurt, mustard and lemon juice until the mixture holds together.

3. 3

   Add crunch. Fold in the celery, spring onions and herbs. Season with the salt and pepper and adjust the lemon to taste.

4. 4

   Wrap. Warm the tortillas briefly in a dry pan so they bend without cracking. Lay a lettuce leaf on each, spoon on the filling, fold in the sides and roll up tightly.