Red Quinoa Guacamole Chickpea Wraps Posted on 29 Mar 19:52

Someone mentioned to me the other day that they were participating in Lent (a religious observance in the liturgical calendar of many Christian denominations) and because of this they weren't eating their usual meat dishes. I suggested they try increasing their bean and legume intake, more specifically with chickpeas to help them cope with the drop in protein and sustenance.

That got me thinking about how under appreciated foods like chickpeas, beans and legumes are in recipes and cooking. The average cost for dry beans is $0.25 a cup making it a very reasonable option for large families with many mouths to feed or families who want to eat healthy on a budget.

Looking at the profile of the chickpea; per 100 grams it contains 6g of fat, 61g of carbohydrates and 19g of protein. A pretty healthy profile to be sure! Combined with Red Quinoa not only do these two pair well both visually and tastefully but creates many dynamic recipes for breakfast, lunch or dinner!

Red Quinoa Wraps are made from completely plant based ingredients. For meat lovers out there you can pair with a side of grilled chicken or lamb. But really you don't need to be worried about protein because these wraps will give you about 30 grams a serving if you pack them right.

Boston or iceberg lettuce works well for these because of their shape. And the filling is versatile enough that you can stuff regular tortillas or vegan tortillas with it! Don't forget the salt and pepper to really bring out the favours of the avocado and quinoa.

Red Quinoa Guacamole Chickpea Wraps 
PREP TIME: 5 MINUTES
COOK TIME: 0 MINUTES
TOTAL TIME: 10 MINUTES
YIELD: 6-8 SERVINGS

Ingredients
  • 1 can chickpeas, drained + rinsed
  • 1 avocado
  • ¼ cup cooked quinoa
  • ¼ cup chopped parsley
  • Juice of half a lime
  • Pinch of sea salt
  • Cracked pepper to taste
  • 1 head boston or iceberg lettuce
  • toppings: sliced cherry tomatoes, chopped cilantro, vegan sour cream/tahini, seeds
Instructions
  1. Add the chickpeas and avocado to a large bowl.
  2. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.
  3. Stir in quinoa, parsley and lime juice.
  4. Season with salt and pepper, taste and adjust seasonings as necessary.
  5. Add into lettuce leaves and top with desired toppings.