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Apple Tarragon Chickpea Salad Wraps
By Serves 4

This delicious and nutritious take on a classic lunchtime favorite, chicken salad, contains all the vitamins and minerals required for a super immune system, including selenium, zinc, iron, B vitamins and folic acid, vitamins A, C, D, and E.

Prep Time: 10 m
Cook Time:

1 2 3 4 5
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  1. 1 cup cooked chickpeas (If canned, be sure to rinse)
  2. ½ cup raw walnuts
  3. ½ cup raw sunflower seeds
  4. cup celery, minced
  5. cup shallots (or red onion), mince
  6. ¼ cup granny smith apple, chopped
  7. 2 Tablespoons tarragon, minced
  8. 1 tablespoon dill, minced
  9. 3 Tablespoons fresh lemon juice
  10. 1 tablespoon maple syrup or raw honey
  11. Add salt and pepper, to taste
  12. cup dijon Mustard
  13. 2 collard green leaves, washed and patted dry (or whole grain wraps)
  14. 1 whole tomato, sliced

You may also need:

Bowl, Food Processor, Spoon

Step 1:

In a food processor, pulse the chickpeas, walnuts, and sunflower seeds until finely minced to the consistency of your liking (think chicken salad; some like it chunkier than others). Transfer the mixture into a bowl.

Step 2:

Add the celery, shallot (or onion), apple, tarragon, dill, lemon juice, maple syrup (or honey), salt, and pepper to the chickpea mixture. Incorporate thoroughly with a spoon. Do a taste test, adjust seasonings to your preference.

Step 3:

Put about 3/4 cup of mixture onto a collard green or whole grain wrap, add tomato, dijon mustard, wrap it up, and enjoy! Serve alongside a leafy green salad if you’d like.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


Jessica Corwin MPH RDN Health Coach says:
Interesting combo, Christina! It's been a long time since I have tried tarragon - time to get cooking!

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