Chickpea Veggie Wraps

Difficulty 1/5

Serves 4  • Prep : 15 min • Recipe by Vegelizious

  • -4 tortilla wraps
  • -480g chickpeas, drained
  • -2 tbsp tomato paste
  • -1 tbsp lemon juice
  • -3 tsp curry powder
  • -½ tsp ground cumin
  • -Salt & pepper
  • -2 tbsp firm natural yoghurt
  • -4 tsp Aioli
  • -2 tsp mango chutney (Alternative: maple syrup, agave syrup, honey, or apricot jam)
  • -10 g fresh parsley
  • -60 g baby spinach
  • -120 g carrots, grated
  • -100 g cucumber
  • -2 medium-sized tomatoes
Chickpea Veggie Wraps

  1. 1In a mixing bowl, combine the drained chickpeas, tomato paste, lemon juice, curry powder, ground cumin, salt, and pepper. Using a fork, gently mash some of the chickpeas until partially mashed but still chunky. Add the chopped fresh parsley, mango chutney (or alternative), natural yogurt, and aioli sauce to the chickpea mixture. Stir well to combine all the ingredients evenly.
  2. 2Wash the baby spinach, cut the cucumber into sticks, the tomatoes into wedges and grate the carrots.
  3. 3Heat up the tortilla wraps in a frying pan or microwave according to package instructions.
  4. 4To assemble the wraps, cover the base with baby spinach, spread ¼ of the chickpea mixture onto each tortilla wrap. Top the chickpea mixture with grated carrots, sliced cucumber, and diced tomatoes.
  5. 5Roll up the tortillas tightly and toast the wraps in a pan on medium heat for 30-60 seconds per side.
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