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Chickpea and pickle wraps
Partly mashed chickpeas, crunchy pickles and grated carrot in a soft wrap. A filling lunch that needs a bowl and fork, with no cooking.
In this guide4 sections
Mash enough to hold the wrap together
Whole chickpeas are inclined to escape from a wrap. Crush about half of them with a fork and keep the rest roughly broken: the soft pieces hold the dressing while the larger ones give you something to bite. Finely chopped pickles spread through the filling much more evenly than long spears.
This is a useful way to turn a tin of chickpeas into a packed lunch. Use a large, soft tortilla and keep the filling away from its edges. Warming a stiff tortilla briefly according to its packet can make folding easier, though cooking is otherwise unnecessary.
Yield: 2 wraps. Prep time: 15 minutes. Cook time: 0 minutes.
Ingredients
- 240 g canned chickpeas, drained and rinsed
- 70 g drained dill pickles, finely chopped
- 60 g carrot, coarsely grated
- 20 g red onion, very finely chopped
- 40 g mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- ⅛ teaspoon ground black pepper
- 2 large soft flour tortillas, about 25 cm across
- 30 g lettuce, washed, dried and shredded
Method
- Drain the chickpeas well and put them in a wide bowl. Press with a fork until about half are mashed and the rest are broken into coarse pieces.
Mash about half the chickpeas while leaving coarse pieces. - Blot the chopped pickles dry. Add them to the chickpeas with the grated carrot and red onion. Stir to distribute the vegetables before adding the dressing.
- Mix in the mayonnaise, mustard, dill and pepper. Press a spoonful against the bowl: it should hold loosely together without releasing a puddle. Taste before adding any further seasoning.
The dressed filling should hold loosely together without a puddle. - Lay out the tortillas. Put half the lettuce across the lower middle of each, leaving about 4 cm clear on either side. Divide the chickpea filling over the lettuce in a short, compact row.
Leave the sides clear so the wrap can fold around the filling. - Fold the sides inward, bring the bottom edge over the filling and roll firmly away from you. Place seam-side down, cut in half and serve. Keep packed wraps chilled until eating.
If the tortilla tears
A wrap that cracks may be dry, cold or overfilled. Check its warming instructions before adding the filling; a brief warm-up is easier than repairing a split one. If your tortillas are smaller, make more wraps rather than forcing the same amount into each.
For a packed lunch, the filling can travel separately from the tortilla. This keeps the bread from softening while giving you a chance to stir the mixture again before assembling. The grated carrot should be fresh and crisp, not sitting in water from washing.
For a hot lunch instead, make white bean and pickle soup. The egg salad sandwich follows a similar small-dice approach.
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