Curried Chickpea Wraps


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

Rating: 1 out of 5.

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.

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Vegan Potato Salad

Deliciously smooth & creamy – this plant based potato salad is super simple to make.


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