Curried Chickpea Mango Wraps
This makes a delicious and fresh lunchtime meal. If you want to pack this for lunch on the go, make the chickpea salad and take the wrap separately, to assemble as you eat. Just be sure to bring napkins, because these get a bit messy.
Servings: 1 serving
Ingredients
Dressing Ingredients
- 1 Tbsp tahini
- 1 Tbsp apple cider vinegar
- 1 tsp curry powder
- 1 tsp nutritional yeast, optional
Wrap Ingredients
- 1 whole grain wrap
- 1-2 leaves lettuce
- 1/2 cup chickpeas, cooked or canned, rinsed
- 1/2 cup mango, fresh or frozen
- 1/2 cup bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 1 green onion, chopped
Instructions
- Whisk together the tahini and vinegar until it thickens. Add some water to thin, and the curry powder (or another spice mix if you prefer), nutritional yeast and a pinch of sea salt.
- Chop the veggies, and toss them along with the chickpeas with the dressing.
- Put the lettuce and scoop the salad down the middle of the wrap. Fold in the ends, roll up, and enjoy.
Notes
This packs nicely for lunch on the go, or if you have it at home it’s quite nice with the vegetables and chickpeas heated before putting them in the wrap.
Nutrition
Calories: 484kcal | Carbohydrates: 76g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 801mg | Fiber: 18g | Sugar: 25g | Vitamin A: 4900IU | Vitamin C: 269mg | Calcium: 130mg | Iron: 7.2mg
