Wraps
Curry Chickpea Salad Wraps with Toasted Coconut
4 servings
servings15 minutes
active time23 minutes
total timeIngredients
1/2 cup shredded coconut, toasted
1/3 cup cashews, toasted
1 14 ounce can chickpeas, drained (1 1/2 cups cooked chickpeas)
8-10 dates, chopped small
1 cup celery, diced
1/2 cup apple, chopped
¼ cup red onion, finely diced (or sub green onion)
¼ cup cilantro, chopped (or sub scallions)
1 tablespoon orange zest (optional)
3-4 tablespoons Vegenaise, mayo or vegan mayo
1 tablespoon maple (or honey, agave, or alternative sweetener)
2 teaspoons apple cider vinegar
2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
1/4 teaspoon salt, more to taste
1/4 teaspoon pepper
Directions
Toast cashews and coconut over low heat, until golden and fragrant.
Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.
Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.
Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.
Serving options:
Wrap up in a whole wheat tortilla (or pita) with a handful of spinach, greens or sprouts
Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
Serve in a halved, salted, avocado.
Serve in lettuce cups
Nutrition
Serving Size
-
Calories
311
Total Fat
11 g
Saturated Fat
4.2 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
0 mg
Sodium
456.3 mg
Total Carbohydrate
50.7 g
Dietary Fiber
9 g
Total Sugars
30.7 g
Protein
7.5 g
4 servings
servings15 minutes
active time23 minutes
total time