Curried Chickpea Wraps

---

• WordPress
• Instagram

Chickpeas are great. You can blend them into hummus, make them into a curry, add them to a soup, stick them in a salad. They’re just great. Plus they’re a great plant-based source of protein, fibre & iron. I’m always on the hunt for quick, fresh and tasty lunches. These curried chickpea wrap checks all three boxes. You can make it ahead and keep it in the fridge – all you have to do is throw it into a wrap or a salad and you’re good to go.

All you need is a sharp knife, a blender and a few fresh ingredients.

Dairy-Free, Gluten-Free, Soy-Free & Plant-Based.

---

Difficulty

Keeps for 3-5 days in an airtight container in the fridge

Ingredients

Makes 1 bowl

• 300g cooked chickpeas
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 1 apple, finely chopped
• 50g raisins
• 50g cashews (unsalted)
• 3 tablespoons curry powder
• 1 tablespoon of agave
• 2tsp lemon juice
• 1 tsp paprika
• 4 tablespoons water
• Pinch of pink Himalayan salt & cracked black pepper

To serve

• Wholegrain wraps
• Lettuce
• Hummus

---

Method

Simply toss all the ingredients into a blender & blitz until well combined. If the mixture is a little thick, you can add a little more water.

Serve in wholemeal wraps with some cos lettuce, hummus and a splash of hot sauce if you to add an extra kick.

I think you might enjoy these recipes too!

---