Chickpea wraps

Ingrédients

• 19 ounces canned chickpeas
• 1/3 cup lemon juice, freshly squeezed
• 1 tbsp tahini
• 1/3 cup chopped parsley
• 2 cups baby spinach
• 1 white onion, sliced into slivers
• 1 cucumber, sliced into rounds
• 6 flour tortillas

Préparation

1. 1

   Drain your chickpeas and rinse them under cold running water. Transfer the chickpeas to a medium sized bowl and add the lemon juice.

2. 2

   With a fork, the back of a spoon or a potato masher begin mashing the chickpeas. You can mash them as much as you like, depending on the texture you want to end up with.

3. 3

   Stir in the tahini and then the chopped parsley. Set aside.

4. 4

   To assemble your wraps place approximately 1/3 cup of the chickpea mixture on your tortilla and spread it carefully to cover the surface evenly.

5. 5

   On one end lay out several cucumber slices, and top with strips of white onion. Top with approximately 1/3 cup of spinach leaves.

6. 6

   Roll your wrap and cut each wrap in half to serve.

7. 7

   Enjoy!