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