Chickpea Salad Wrap

The Chickpea Salad Wrap is a staple for our trail lunch spread at the huts. Some have described it as “the best chicken salad ever”… but surprise- it’s vegan! Swapping out the chicken for chickpeas makes this wrap extra healthy, and extra portable. With no meat or dairy, it’s no big deal to keep it out of the fridge for a few hours… a requirement for lunch in the backcountry!


Chickpea Salad

2 15 oz. cans chickpeas

1/2 C walnuts (optional)

2-3 stalks of celery 

1/2 C red onion, finely chopped

1 clove of garlic (optional)

2 carrots, finely chopped or shredded

1/2-3/4 C raisins or currants 

1/2 C Veganaise or mayonaise

2 T curry powder

Salt and pepper to taste

In a food processor chop walnuts. Add chickpeas and pulse to desired texture (we like some chopped, some full). Add the walnut chickpea mixture to a large bowl and mix with remaining ingredients.  We don't have food processors at the huts so we mash the best we can with a potato masher. 

Wrap in a soft tortilla, and add whatever fresh veggies you like!