One of the cool things you should know about the recipes Julie and I post here is that we only share delicious food ideas we love, make and eat regularly.
Enter this epic chickpea salad stuffed into Salad Roll Whoppers. First, you should know that I LOVE Salad Roll Whoppers (SRW), and eat them a lot–especially when the weather warms up. They are friggin delicious, healthy, transportable and easy to conjure up from scraps in the pantry and fridge.
If you’re not familiar with SRWs, they’re a hybrid between a salad roll (spring roll) and a collard wrap. A stemmed collard leaf is added to a hydrated rice paper to create a fused and strong wrap that can hold a lot of filling. Picture a large, fresh, burrito sized wrap filled with lots of fresh greens, herbs and protein.
Since I’ve been on a major chickpea salad bender lately, it’s only natural that I’d use some for Whoppers. Chickpea salad is super easy to make and adapt out of what you have in the fridge. If you’re not a fan of the texture of chickpeas, you can replace them with the same amount of steamed tempeh, or hydrated Soy Curls.
I personally like to cook chickpeas from scratch, but you can use canned for this recipe, too. Just keep in mind that chickpeas are much easier to mash when they’re a bit warm. Another thing, I don’t recommend trying to save time by making this in a food processor as it’ll likely end up over processed and pureed. I think the chickpeas should be mashed lightly for salad, so they retain a lot of texture.
The recipe below is for the salad only. To make SRWs with it, use a stemmed collard leaf on each rice paper with a big handful of romaine, baby arugula, and about a cup of the salad. You won’t need a dipping sauce, as the salad is well dressed.
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee