Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill

Directions

1. Rinse and dry the fresh produce.
2. Juice the lemon into a medium bowl.
3. Drain and rinse the chickpeas; mash half of them with the lemon juice, vegan mayonnaise, and the curry, turmeric, garlic powder, and a pinch of salt and pepper until smooth.
4. Add the remaining chickpeas to the bowl and stir to combine.
5. Small-dice the celery and fold it into the chickpea mixture.
6. Trim the green onions and cut them into 1/4-inch pieces; add to the bowl.
7. Shave the dill leaves off the stems, mince, and stir them into the mixture.
8. Warm the flatbreads in a skillet, oven, or toaster if desired.
9. Slice the tomato into rounds and arrange lettuce and tomato on each flatbread; season with salt and pepper.
10. Top with the curried chickpea salad and spread evenly.
11. If you like a neater wrap, place each flatbread on a parchment square and roll tightly; otherwise, eat as is.