Curried Chickpea Salad Wrap

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

INGREDIENTS:

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

METHOD:

Drain and rinse the chickpeas. Then pat them dry with a clean tea towel. Transfer the chickpeas to a mixing bowl and break them up into a flaky, canned tuna-like texture, using a fork or your fingers.

Finely chop the celery, apple and red onion and add to the bowl with the chickpeas. Roughly chop the coriander leaves and add those too.

Spoon in the yogurt and mayonnaise. Sprinkle over the curry powder and turmeric. Season with salt to taste and mix well to combine.

Let the salad sit for 15-30 minutes before serving for the flavours to develop. You can even leave it over night in the fridge, where it will also stay fresh for a couple of days if you want to batch prep the salad.

To make the wrap lay a whole what flat bread wrap out on a board and top with a handful of greens, I use mixed baby leaves. Top with a quarter or half of the julienned/grated carrot depending on what size wraps you are using. Spoon the chickpea salad over it all and garnish with a few extra fresh coriander leaves if you wish for more pizzazz.

Finally fold the wrap up like a burrito by folding one edge in and then the other adjoining sides before rolling it in on itself. Cut in half and enjoy.

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