Curried Chickpea Wraps
Ingredients
- 2 large carrots shredded
- 1 18 oz can chickpeas about 2 cups cooked, rinsed and well drained
- 1 clove of garlic
- 1 teaspoon olive oil
- 2 green onions thinly sliced
- 1 tablespoon garam masala curry spice
- 2 tablespoons currants soaked in hot water to plump and drained, then chopped
- ¼ of mayo plus more to your taste
- 2 teaspoons rice wine vinegar
- pinch of salt
Instructions
- If you haven't already, poor some hot water over the currants so they plump up a bit before you drain and chop them.
- In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soften. About 5 minutes. Stir in green onions and remove from heat.
- In a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
- Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
- Serve in a wrap or in lettuce leaves.
Notes
Garam Masala is a sweet curry powder spice mix, typically found in most grocery stores. Any mild curry powder will do.
Substitute raisins for currants
Substitute raisins for currants
