I ate a ton of these vegan “egg” salad wraps when doing sugar free January back in 2023. They’re a delicious, easy lunch that can be prepped in advance. I’ve had them in a wrap or on a salad. So good!
Prep Time
10 minutes
Cook Time
0 minutes
Serves
4
Vegan “Egg” Salad Wrap Ingredients:
- 1 x 14oz can of chickpeas, drained
- 6 tbs of vegan mayonnaise (I use Sir Kensington)
- 1 stalk of celery, finely chopped
- 1/4 tsp of mustard powder
- 1/4 tsp of paprika powder
- Salt** and pepper to taste
Steps
1
Mash chickpeas in a large bowl*.
2
Mix in the rest of the ingredients.
3
Serve on a wholewheat wrap with lettuce or over a salad. Easy!
Notes
- *I mix everything in a Tupperware container so I can store leftovers right away.
- ** If you have Kala Namak (black indian salt) use it here!
Vegan “Egg” Salad Nutrition:
Calories
224
Carbohydrates
17.8g
PRotein
5.3g
Fat
16.8g
Sugar
1g
Fiber
6.3g