Full of flavor and ready to eat, these easy Cranberry Apple Walnut Chickpea Salad Pinwheels are made with gluten and dairy free ingredinets! YUM
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Brunch, Lunch
Cuisine: American
Servings: 4servings
Author: Eating Gluten and Dairy Free
Ingredients
2 - 15.5ouncescans chickpeas
⅔cupmayosee suggestions in post
1Small apple
1small celery rib
¼cupdried cranberries
¼cupchopped walnuts
½teaspoongarlic powder
½teaspoononion powder
⅛teaspoonsalt
½teaspoonblack pepper
Lettuce
4gluten free tortillassee suggestions in post
Instructions
Grab your apple and dice it into small pieces and be sure to leave the skin on.
Use a knife to cut the celery lengthwise and then chop them into small pieces, similar in size to your apple pieces.
Drain and rinse the can of chickpeas and add them to the mixing bowl.
Use a fork to mash the chickpeas some, while leaving some larger pieces.
Add mayo to the chickpea mash and mix before adding the rest of the ingredients to the mixing bowl. Mix until well combined.
Lay out 4 tortillas and divide the mixture between them evenly. Spread the mixture out and leave some room towards the edge.
Add the lettuce and roll them into the pinwheels.
Use a serrated knife to slice, serve, and enjoy.
Notes
The size and number of pinwheels will depend on the tortilla you are using and also the amount of salad you use.
Be mindful that the ends won’t be as full as the center cuts. You may just want to trim the ends.
This is a really versatile method to use and you could try it or so many different healthy lunch ideas. You could make tuna melts, add a hard-boiled egg, crunchy celery, and a different bed of greens to make this more unique to you. Make sure you are dressing ingredients with some sort of dressing or seasoning.