Looking for a fast and easy meal to prep that you can have for lunch all week? This recipe combines hearty chickpeas with light and crunchy veggies to deliver a punch of flavor that leaves you satisfied and ready to tackle the rest of your day.
To start, you will want to prep the “egg” salad over the weekend, it’ll keep in your fridge for about 5 days making it perfect for 5 days’ worth of lunches. To bring this as a lunch, wait until just before you are ready to eat to assemble.
Chickpea "Egg" Salad
- 1 can chickpeas
- 10 grape tomatoes cut into fourths
- 1 cup spinach, chopped small
- 1 small onion, diced
- 2 tablespoons chives
- 3 tablespoons plain yogurt (any brand is fine; just be sure it is plain)
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
Directions:
After you have rinsed and drained the chickpeas, dry them off and mash them with a fork. Add veggies and mix together. Next add yogurt and spices and mix again. Serves 3-4 so you may want to do 1 ½ of the recipe to have enough for the week. When you are ready to eat, place lettuce on your wrap and then add the “egg” salad over the lettuce. Roll the wrap up and enjoy!