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Apple Tarragon Chickpea Salad Wraps

By — One of many lunch recipes on

Serves: 4
Prep Time: 10 m
Cook Time:

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.


  • 1 cup cooked chickpeas (If canned, be sure to rinse)
  • 0.5 cup raw walnuts
  • 0.5 cup raw sunflower seeds
  • 0.33 cup celery, minced
  • 0.33 cup shallots (or red onion), mince
  • 0.25 cup granny smith apple, chopped
  • 2 tablespoons tarragon, minced
  • 1 tablespoon dill, minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or raw honey
  • 1 × Add salt and pepper, to taste
  • 0.33 cup dijon Mustard
  • 2 collard green leaves, washed and patted dry (or whole grain wraps)
  • 1 whole tomato, sliced

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.

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