Yet
another Super Natural recipe by Heidi Swanson. After giving one of her
cookbooks to a dear friend, I decided to dust off my copy and fill an afternoon
transported to Heidi’s world; a place where vegetarians gather infinite
inspiration and each photo tells a beautiful story. These Chickpea Wraps I
changed slightly by adding chives and removing the dill (for some reason dill
and me have never gotten along) as well as adding tomatoes and using
gluten-free wraps. For those lucky non-gluten intolerant, you can use lavash
flatbread, whole wheat pita bread or whole wheat tortillas. One interesting
thing to note: I add one wrap on Sunday and left the chickpea filling in the
fridge until Tuesday night, which was an inspiring idea, as the ingredients intermingle
and improve over a day or two.
- 1 x 400g tin chickpeas, drained & rinsed
- 1/2 a small red onion, finely chopped
- 2 small tomatoes, finely diced
- 3 small pickles, finely chopped
- 1 tablespoon dijon mustard
- 1 tablespoon lime juice
- 1/4 cup 99% fat free natural yoghurt
- 4 gluten-free or corn wraps
- a generous handful of fresh chives, roughly chopped
COOKING
1. Blend or process chickpeas in a blender or food processor until just broken up, but still chunky. Place in a large bowl and add pickles, red onion, tomatoes and a pinch of sea salt.
2. In a small bowl, whisk the mustard, yoghurt and lime juice. Pour this mixture into the chickpea bowl and toss well to combine.
3. Spoon a decent serving of the chickpea mixture in the middle of each wrap. Sprinkle chives over the top and add a pinch of sea salt if desired. Roll to make a wrap.
Serves / 2 (2 wraps each)
Total Preparation time / 8 minutes
Total Cooking time / 6 minutes
x E
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