Sweet Potato Chickpea Wrap
Sweet Potato Chickpea Wrap: Grab our Sweet Potato Chickpea Wrap for lunch or dinner, and know you are set for the day. Wrap yourself in wholesome southern comfort that makes you reflect on sitting on a porch and watching neighbors and strangers pass by. This is not your mom's traditional potato salad. Nope. This is mom's salad on a menu. Well...my menu for wellness. Children or loved ones who don't like sweet potatoes will think it's carrots or chunks of cheese. Dig in further to the recipe and find out the great benefits of eating it.
Equipment
- Medium saucepan
- Medium bowl
- Silicon spoon
- Knife
Ingredients
- 1 Sweet Potato (large or 2 small) peeled
- 1 Can 15oz. Chickpeas (drained & rinsed)
- 2 Celery Stalks diced
- ½ cup Red Grapes halved/quartered if large; remove the seeds
- 2 tbsp Vegan Mayonaise
- 1 tbsp Dijon Mustard
- ½ tsp Dill fresh or dried
- 4 tbsp Nutritional Yeast
- ½ tsp Sage
- ½ tsp Thyme
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- Dash of Salt/Pepper to taste
- 1 Yellow Onion (small or medium)
Instructions
- Peel: Peel and dice the sweet potato into chunks
- Boil: Boil sweet potato in a medium saucepan for 18-20 minutes or fork tender—rinse potato in cold water (to stop the heat from cooking it) and strain.
- Cool: Cool potato for about 20 minutes.
- Mash: Mash chickpeas (use a hand mixer or fork) slightly in a medium bowl (leave some whole). Do this while potato boils.
- Mix: Add cool diced sweet potato to the bowl of chickpeas. Mix remaining ingredients well but do not stir (otherwise, it will be mushy).
- Refrigerate: Refrigerate for about 2 hours.
- Remove: Remove from refrigerator and wrap in tortilla wrap or on a lettuce bed or eat it by itself .
Notes
*Using a silicone spoon will help to maintain the consistency of the potato.
*Taste and adjust seasoning to liking. I use dry beans and soak them overnight to boil the next day.
*Use the salad in a wrap/flatbread/pita/atop of green salad/crackers. Have fun! Enjoy God's goodness.
*Taste and adjust seasoning to liking. I use dry beans and soak them overnight to boil the next day.
*Use the salad in a wrap/flatbread/pita/atop of green salad/crackers. Have fun! Enjoy God's goodness.
Nutrition
Sodium: 78.09mgIron: 0.73mgCalcium: 21.54mgVitamin C: 3.06mgSugar: 4.38gFiber: 3.02gPotassium: 292.02mgCalories: 102.48kcalMonounsaturated Fat: 0.17gPolyunsaturated Fat: 0.09gSaturated Fat: 0.38gFat: 3.55gProtein: 3.6gCarbohydrates: 14.57g
Tried this recipe?Let us know how it was!
