Food Babe's Chickpea Curry Wraps
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ¾ cups dry chickpeas (or one 15 ounce can cooked, rinsed and drained)
  • ½ red pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup raisins
  • 2 large sprouted wheat tortillas (gluten free option: use gluten free tortillas)
  • 2 cups baby spinach
  • Dressing:
  • ½ lime, juiced
  • 1 teaspoon curry powder
  • 1 teaspoon honey (vegan option: use 1 teaspoon coconut nectar)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
Instructions
  1. You can use canned chickpeas or make them by soaking dry chick peas over night in water.
  2. Drain and rinse soaked chickpeas and place them in a large pot.
  3. Cover chickpeas with 2 to 3 inches with cold water.
  4. Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1½ hours.
  5. In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins.
  6. In a separate small bowl, whisk together dressing ingredients.
  7. Add dressing to chickpea mixture and stir well. Let sit for 30 minutes to develop flavors or refrigerate to eat at a later time.
  8. Add half of the mixture to each tortilla and top with one cup of baby spinach. Roll tightly and enjoy.
Recipe by Food Babe at https://foodbabe.com/chickpea-curry-wraps/