Curried Chickpea Salad & P’Jack Pinwheels

Dairy-Free | Vegan | Lactose-Free | Gluten-Free Option

8 servings – 2 pinwheels per serving

Prep Time: 20 minutes

What You’ll Need

  • 2 – 15 oz cans chickpeas (garbanzo beans), drained
  • 3/4 cup Vevan P’Jack-Shred
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup cashews, chopped
  • 1/3 cup raisins or dried cranberries
  • 3 scallions, chopped
  • 1/3 cup cilantro, chopped
  • 1/3 cup vegan mayonnaise
  • 2 tsp. curry powder
  • salt & freshly ground black pepper, to taste
  • 2 cups greens – like baby spinach, butter lettuce, romaine lettuce, mixed greens
  • 2 large flatbreads, or tortillas – use gluten-free for gluten-free option

Here’s How

  1. Add chickpeas to a large bowl and roughly mash with the back of a sturdy fork or potato masher.
  2. Stir in the Vevan P’Jack-Shred, celery, carrots, cashews, raisins, scallions, cilantro, mayonnaise and curry powder. Add salt and pepper to taste.
  3. To assemble, spread an even layer of filling on each flatbread or tortilla. Top half of the filling with greens.
  4. Starting on the edge with greens, tightly roll up the long side of the flatbread or tortilla. Use a sharp knife to cut each wrap into 8 pieces.
  5. Serve right away, or store in an airtight container in the fridge until ready to serve.