Do you ever almost catch yourself drooling when you think about lunch? This is one of those recipes that I totally get that excited about. 

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This recipe is fantastic if you're a make ahead meal prep personal like me. 

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Filling: 

• 1 can of chickpeas, rinsed and drained 

• 1 english cucumber, cubed 

• 1 cup cherry tomatoes chopped in half or quarters 

• 1 small or half large red onion, diced 

• ½ cup chopped fresh parsley 

• 1 cup pitted black olives 

For the dressing: 

• 2 lemons squeezed 

• 1 teaspoon garlic powder

• 2 teaspoons agave 

• Salt and pepper to taste 

• Optional 2 tablespoons olive oil

1. Combine all the ingredients in a large bowl. 

2. Add dressing ingredients in a small bowl and mix up. 

3. Pour the dressing over the salad and toss, being sure the entire salad is coated in dressing. 

4. Keep the salad refrigerated until ready to make your wrap. 

Hummus:

*Option to use store bought.

• 1 can chickpeas drained and rinsed (or 2 cups cooked from dry)

• 1 lemons squeezed 

• 1 teaspoon onion powder

• 1/2 teaspoon salt 

• 1/2 teaspoon smoked paprika 

• 2 garlic cloves

• 1/4 cup tahini  

• 1/4 cup vegetable broth or water 

1. Add all the ingredients into a food processor or blender and blend until smooth. 

2. Keep refrigerated in an air tight container until ready to make your wrap. 

Wrap:

1. Lay out tortilla or pita and spread hummus over most of the surface.

2. Add filling mixture on top of hummus and fold or roll into a wrap.

3. ENJOY  

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*The filling mixture above makes a fantastic salad on its own. 

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