Sponsored post by Mirum. All opinions are my own.
A quick and tasty lunch: Chickpea Salad Wraps with Maple-Poppy Seed Dressing
Can you believe I’m already thinking about my Thanksgiving menu? I’ve been wanting to develop a fall-inspired chickpea salad to be served as a side dish at this year’s feast. Something quick, easy, tasty – and seasonal.
Chickpeas have been trending for a while, and now it’s time they make a debut on my Thanksgiving table. I decided to make a salad with ingredients that highlight the season and are real and organic. I visited my local Whole Foods and was delighted to find Best Foods Organic Mayonnaise in the condiment isle. A perfect ingredient for a creamy maple-poppy seed dressing to bring this salad together.
Best Foods Organic Mayonnaise is made with the finest ingredients. It’s USDA Organic Certified, is made with organic cage-free eggs, expeller-free pressed oil, no artificial flavors or preservatives and its gluten-free.
The wonderful thing about this salad is that it is so fresh and versatile and can be served at any time of the year. Cranberries can easily be replaced by any dried fruit, fresh berries or grapes. More crunch can be added with chopped carrots or radishes. The dressing will always bring the delicious flavors together.
Make this to fill a pita, wrap or sandwich or simply serve it as a side salad this holiday season. For more recipe inspiration using Best Food Organic Mayonnaise or Hellmann’s Organic Mayonnaise, visit the Hellmann’s recipe collection or follow the hashtag #FallforHellmanns on social media channels.
Ingredients
- ¼ cup Best Foods Organic Mayonnaise (grab it at Whole Foods!)
- 1 tablespoon pure maple syrup
- 2 teaspoons poppy seeds
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- 2 (14 ounce) cans chickpeas, drained and rinsed
- ½ cup organic dried cranberries
- 2 fresh celery stalks, chopped
- ½ cup organic pecans, chopped
- ¼ cup fresh red onion, chopped
- Pita bread
- Tomato slices
- Salad greens
Instructions
- Whisk together Best Foods Organic Mayonnaise, maple syrup, poppy seeds, garlic powder and sea salt in a small bowl. Set aside.
- Combine chickpeas, cranberries, celery, pecans and red onion in a large bowl. Add dressing and toss until completely combined. Serve as a side salad or wrapped in pita bread.
- Layer salad greens, tomato slices on a pita bread. Top with salad and fold over. If pita bread is thick enough, slice in half, stuff each pocket and serve.
