610"whole grain tortilla wrapsor wraps of choice, gluten free if needed
Start by soaking your cashews in boiling hot water for 15 minutes, and then drain.
Meanwhile, add your chickpeas to a large mixing bowl and use a masher or large fork to smash most of the chickpeas, don't worry about getting every single one. Add in all remaining salad ingredients and mix well.
By now your cashews should be ready, so drain them and add to a small blender along with all remaining dressing ingredients and process until smooth. Pour the dressing over your salad and mix well to coat all the ingredients. Taste and add more salt and pepper if desired.
Lay out your six wraps, add a small handful spinach to the center and ⅙ of your chickpea salad on top. Fold over the two opposite sides and then roll it up. This method will prevent anything from falling out.
Optional: Grill your wraps, fold side down on a panini press or indoor grill to seal and lightly toast your wrap. This adds a nice crunch and gorgeous grill lines. You may then cut each wrap in half and serve.
Alternatively, you may cut your wraps into pinwheels. For this method, add a single thin layer of spinach on your wrap, followed by a thin layer of the chickpea salad. Then tightly roll the wrap up from the bottom up. Then slice the wrap in approximately 2" intervals. Secure with toothpicks if needed.
Cut the apples last to prevent them from browning. Once mixed with the dressing, they will not brown.You may fully prepare the salad and dressing ahead of time. Mix with the dressing and refrigerate in a covered bowl or container until ready to wrap. Salad will stay fresh in the refrigerator for up to 3 days.You may wrap with lettuce wraps, swiss chard, tortilla wraps of choice, or enjoy as a salad.