1-15 oz can garbanzo beans, rinsed & drained
1/2 cup raw sunflower seeds
1/2 cup yellow onion, chopped
1/2 cup celery, chopped (optional)
1/3 cup red bell pepper, chopped
1/3 cup orange bell pepper, chopped
1/3 cup dates, chopped
1 tablespoon tahini
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/2-1 teaspoon Himalayan salt
1/2-1 teaspoon garlic powder
1/4 teaspoon ground black pepper
Fillings/Toppings Ideas: Baby kale, romaine lettuce, sliced yellow onion, sliced bell peppers, sliced apples
Step 1 - Combine all ingredients into a food processor and pulse until your mixture is evenly combined and all ingredients are incorporated together. Be careful not to over process. A few short pulses is all that is necessary.
Step 2 - Add as much of the Chickpea Chicken Salad as you would like to your sandwich or wrap, then add in your favorite toppings.
Notes: For the wraps, I grilled them over medium-heat for 2 minutes on each side to make them crispy.
Serves 4. Lasts 3 days in the refrigerator.