Chickpea Salad Wrap

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 2 tablespoons lemon juice
• 1 tablespoon extra‑virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup carrot, grated
• 2 whole‑wheat tortilla
• 1/4 teaspoon salt(optional)
• 1/8 teaspoon black pepper(optional)

Instructions

1. 1

   Place the drained chickpeas in a bowl and mash with a fork or potato masher until mostly broken down but still a bit chunky.

2. 2

   Stir in lemon juice, olive oil, chopped parsley, diced red onion, and grated carrot; mix until evenly combined.

3. 3

   Season with salt and black pepper to taste, then give the mixture one final stir.

4. 4

   Lay each whole‑wheat tortilla flat, spoon half of the chickpea mixture onto the center, and roll tightly, cutting in half if desired.