Chickpea Salad Lefse Wraps

Lefse wrap

Photo: Kristi Bissell
Lefse makes the ideal wrap for sandwich fillings, and this vegetarian chickpea salad makes for a lovely Scandi-inspired lunch!

KRISTI BISSELL
True North Kitchen

Looking for a way to bring a little Norwegian flair to your weekday lunches? Consider wrapping your sandwich fillings inside a piece of lefse! Not only is lefse delicious with butter and sugar, but it makes a perfect lunchtime wrap as well.

This chickpea salad makes a particularly tasty and nutritious filling for lefse wraps. Creamy, herby, and fresh, this salad is essentially a vegetarian version of a classic tuna or chicken salad. Tucked inside a piece of buttered lefse with fresh greens, it makes a simple Scandi lunch any day of the week. 

And if you are the kind of person who always has a can of chickpeas in the pantry, you probably have most of these ingredients around the house already. The salad keeps nicely in the fridge for a couple of days, so feel free to make it ahead of time.

The filling possibilities for lefse wraps are endless. But if you need a few ideas beyond this delicious chickpea salad, here are some combinations to try:

Boursin cheese + Smoked Salmon + Spring Mix + Thinly Sliced Red Onion

Creamy Horseradish Sauce + Roast Beef + Arugula + Crispy Fried Onions

Cream Cheese + Dijon Mustard + Salami + Arugula

 

Chickpea Salad 

Lefse Wraps

Makes 3-4 wraps

By Kristi Bissell

True North Kitchen

For the Wraps:

4 pieces of lefse

Butter for spreading

Chickpea Salad, recipe follows

A couple of handfuls of baby arugula or other baby lettuces

For the Chickpea Salad:

2 tbsps. mayonnaise

1 tbsp. Icelandic yogurt (skyr) or Greek yogurt

2 tsps. Dijon mustard

1 tbsp. fresh lemon juice

1/3 cup finely diced celery (about 1 large stalk)

¼ cup minced red onion

2 tbsps. capers, rinsed and drained

1 15-ounce can chickpeas, rinsed and drained, chickpeas coarsely chopped (some will remain whole)

1 tbsp. chopped chives

1 tbsp. chopped dill

1 tbsp. chopped flat leaf parsley

Coarse salt and freshly ground pepper

Make the Chickpea Salad: Whisk mayonnaise, yogurt, mustard, and lemon juice together in a medium bowl. Add remaining ingredients except salt and pepper and stir together. Season to taste with salt and pepper.

To assemble the wraps, arrange the lefse on a clean work surface. Butter the lefse. Top with Chickpea Salad and greens, dividing the salad equally among the slices of lefse. Gently wrap into a cylinder shape. Serve immediately.

This article originally appeared in the Nov. 5, 2021, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.

Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog, www.true-north-kitchen.com.

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