This wrap holds two things I love – chickpeas and curry powder. Such a great start to a dish and along with some crunchy celery, sweet apple and creamy vegan yogurt and mayo they make a delicious wrap filling. Or sandwich filling. Or jacket potato filling. As you can tell there are many uses for this curried chickpea salad!

As most of my recipes, the salad is very easy to make. It can also be made while meal prepping as it stays fresh in and air tight container in the fridge for for 2-3 days. That way you can throw together delicious meals with very little effort – like this wrap.

You can use any type of wrap you like but I have used a Middle Eastern style whole wheat wrap. For a gluten free option I simply make a sandwich instead using my favourite (primarily) whole grain gluten free bread. I like to use whole wheat or whole grain breads and wraps in particular as they will boost the nutritional value of these wraps both when it comes to minerals as well as fiber. We all want more of those, right!?

However you serve this curried chickpea salad up though I am sure you’re going to enjoy. That is if you, like me, enjoy chickpeas and curry!

Malin x

Curried Chickpea Salad Wrap

Makes 2 large or 4 small wraps


1 can (230 g drained) of chickpeas

1 large celery rib

0,5 apple

0,5 red onion

0,25 cup fresh coriander leaves + more for garnish

3 tbsp vegan yogurt, preferably thick

3 tbsp vegan mayonnaise

0,5 tsp lemon juice

1 heaped tsp curry powder

0,25 tsp ground turmeric

Salt, to taste

For the wrap:

2 large whole wheat wraps

2 handfuls of mixed baby greens, or sub any lettuce

1 carrot, julienned or grated

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