Mashed chickpeas make an easy sandwich filling without cooking anything. The mix has just enough creaminess to hold together, while cucumber and celery keep it crunchy. Build the wraps when you are ready to eat if you prefer the bread to stay soft rather than damp.
Let's make it.
- Tip the rinsed chickpeas into a bowl and lightly mash with a fork, leaving some whole for texture.
- Stir in the yoghurt, mustard, lemon juice, celery and cucumber.
- Add pepper to taste; the mustard may provide enough salt.
- Lay out the wraps and place a layer of lettuce along the centre of each.
- Divide the chickpea filling between them, fold the sides in and roll firmly.
- Slice in half and serve immediately, or pack chilled for later.
Make it your own.
- A spoonful of finely diced red onion adds bite.
- Keep the filling away from the edges so the wraps roll neatly.
- Check the wrap and mustard labels for allergens or dietary restrictions.
Storing and food safety
Keep the filling refrigerated and use within 2 days. Pack wraps in a chilled lunch bag and avoid leaving them at room temperature.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
