Today I will be sharing my recipe for chickpea “tuna” salad wraps! I make the chickpeas from dry in the instant pot then mix all the ingredients in the same pot! This recipe is perfect for meal prep and then is super easy to put together for an easy lunch.
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Original recipe on my blog (using canned chickpeas)
1 lb dry organic chickpeas
~ 6 or 7 cups water
pressure cook for 45 minutes with a natural release
drain the chickpeas but save about a cup of the cooking liquid
Add the drained chickpeas back to the pot and mash them up with a fork. Add the rest of these ingredients:
1/2 to 1 cup reserve chickpea liquid (depending on how thick you want it)
1/2 cup tahini, almond or cashew butter
2 or more tbsp pickle juice
1 tbsp dijon mustard
splash of apple cider vinegar
2- 3 pickles diced
1/2 red onion diced
2 or 3 celery stalks thinly diced
a few dashes of kelp powder (I found it at Whole Foods)
black pepper to taste
Mixture can be used as a wrap, sandwich or dip.
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