Nothing satisfies me more than a tortilla. Is it because I still have this little kid in me, that just loves eating with my hands? It is not a secret that food tastes different that way, right? BETTER in my opinion. A tortilla is perfect for that! Especially these ones, that are made of lentils – no gluten – no grains – BUT FULL IN PROTEIN & FIBER and topped with more protein they’re definitely a winner.

Chickpea Seaweed Salad with Arugula on Lentil Tortilla

Prep time: Cook time: 0Total time: 15 min
Serves: 4


  • 7 tbsp. unsweetened soy milk
  • 3 tbsp. veganaise
  • 1 nori leaf
  • 2 tbsp. nutritional yeast
  • 1 clove of garlic, peeled
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 can of chickpeas, drained
  • 1 handful cherry tomatoes
  • 2 handful arugula
  • 2 tbsp. pumpkin seeds


  • 4 lentil tortillas (or other preferred tortillas)


  1. Add chickpeas into a food processor and chop until coarsely ground. Transfer into a bowl.
  2. Add soy milk, veganaise, nori leaf, nutritional yeast and garlic into food processor and mix well.
  3. Season with pepper and salt. Combine well.
  4. Halve tomatoes and add along with arugula and pumpkin seeds to bowl. Combine well and season to taste if necessary.
  5. ALSO: Distribute salad over tortillas and serve!

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