Potato Chickpea Salad Wraps

 This idea came to me last night as I was planning my recipes for the farm's meal prep service I offer on some Saturdays.  Today we made this version of vegan potato salad and chicken salad using chickpeas and new red potatoes.  I used a cashew mayonnaise that I made in the blender that was so easy and delicious!  If you want the egg like flavor in this salad, use the black sea salt, also known as Hawaiian black salt or Kala namak.  If you taste it on your tongue, you will think you are eating a boiled egg.  The high content of sulfur in the Black Sea gives this the egg like flavor without the egg like cholesterol 😊 Sometimes I like to steam potatoes and just put this salt on it when I'm craving boiled eggs.  If you don't have this type of salt, regular will work fine.

Potato Chickpea Salad Wraps

Makes 5 wraps

Ingredients:

• 2-3 cups small red potatoes steamed and quartered

• 1 can of chickpeas, drained

• ⅓ c red onions, diced

• 2 stalks celery, chopped

• ½ c sweet pepper, any color, diced (optional)

• 1 tsp black sea salt (for egg flavor) or regular sea salt

• 2 tsp garlic powder

• 2 TB dijon mustard

• 1 TB lemon juice

• 1 recipe of cashew mayonnaise
  Instructions

1. In a medium bowl toss in the chickpeas.  Using a potato masher, mash the chickpeas until there are only a few whole peas.

2. Add in the rest of the ingredients and stir together.  Taste and adjust seasonings as needed.

3. Enjoy as a dip to carrots, as a wrap using lettuce leaves like bibb or romaine or as your meal with additional salad toppings like microgreens and sunflower seeds