Chickpea Curry Wraps – Lunch On-The-Go!

By SpartyGreenMom

Ingredients

• Dressing:
• 3/4 cups dry chickpeas (or one 15 ounce can cooked, rinsed and drained)
• 1/2 red pepper, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup raisins
• 2 large sprouted wheat tortillas (gluten free option: use gluten free tortillas)
• 2 cups baby spinach
• 1/2 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

Details

Servings 2
Preparation time 10mins
Cooking time 70mins
Adapted from foodbabe.com

Preparation

Step 1

You can use canned chickpeas or make them by soaking dry chick peas over night in water.

Drain and rinse soaked chickpeas and place them in a large pot.

Cover chickpeas with 2 to 3 inches with cold water.

Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1½ hours.

In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins.

In a separate small bowl, whisk together dressing ingredients.

Add dressing to chickpea mixture and stir well. Let sit for 30 minutes to develop flavors or refrigerate to eat at a later time.

Add half of the mixture to each tortilla and top with one cup of baby spinach. Roll tightly and enjoy.