CHICKPEA WRAPS

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.

INGREDIENTS

• 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 

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