Vegan, gluten-free tangy chickpea salad roll whoppers
Tangy Chickpea Salad Roll Whoppers
This chickpea salad is tangy, savory and has a tiny bit of heat!
It’s protein packed and perfect for inhaling by the bowlful, stuffed into corn tortillas for a quick snack, or made into my favorite — Salad Roll Whoppers!
Vegan, gluten-free tangy chickpea salad roll whoppers
Tangy Chickpea Salad Roll Whoppers
This chickpea salad is tangy, savory and has a tiny bit of heat!
It’s protein packed and perfect for inhaling by the bowlful, stuffed into corn tortillas for a quick snack, or made into my favorite — Salad Roll Whoppers!
Servings Prep Time
5cups 15minutes
Cook Time
0minutes
Servings Prep Time
5cups 15minutes
Cook Time
0minutes
Ingredients
Instructions
  1. Get out a medium bowl and add the chickpeas. Mash lightly with a fork (this is easiest to accomplish when the chickpeas are slightly warm). Be sure not to pulverize or puree the beans, they should be chunky and textured with a few beans left whole.
  2. Add the carrots, cilantro, sweet bell pepper, celery, mayo, onion, lime zest and juice, chili garlic sauce, toasted sesame oil, garlic and salt.
  3. Stir gently, but thoroughly, to combine.
  4. Season to taste with more salt, if desired, and freshly ground black pepper.
Recipe Notes

For salad roll whoppers: I prefer the brand Three Ladies. I use the largest banh trang (rice paper wrappers) I can find; the packages are marked on the back and the paper is 28 cm in diameter.

I use Follow Your Heart reduced fat Vegenaise for the mayo.