Curried Chickpea Mango Salad Wrap
Amy Wood
Savoury chickpeas and sweet, tangy mango combine in this unexpectedly delicious wrap.
Pack it up: Assembling this wrap the night before will leave you with a majorly soggy tortilla on your hands. Instead, loosely fold and roll tortillas and place each in an airtight container. With the chickpea salad, divide it among 4 separate containers and top each with a quarter of the spinach. Assemble immediately before eating.
Swap it out: Don’t have chickpeas in your kitchen? Use whatever protein you do have; crumbled firm tofu, tempeh, or even chicken would work just fine.
2 Tbsp (30 mL) plain, 0% milk fat Greek yogourt
1 Tbsp (15 mL) vegan mayonnaise or reduced-fat mayonnaise
1 Tbsp (15 mL) rice vinegar
Juice from 1 lime
1 tsp (5 mL) agave nectar or honey
2 1/2 tsp (12 mL) yellow curry powder
Pinch of cayenne pepper
Pinch of salt
1/3 cup (80 mL) diced red onion
2 green onions, green and white parts, diced
1 cup (250 mL) diced mango
1 - 15 oz (425 g) can chickpeas, drained and rinsed
4 whole grain tortillas
1 cup (250 mL) baby spinach, washed and dried
In medium mixing bowl combine yogourt, mayonnaise, rice vinegar, lime juice, agave, curry powder, cayenne, and salt.
Add red onion, green onion, mango, and chickpeas to curry mixture; stir to combine.
If eating immediately, split mixture among tortillas and top with spinach. Fold in sides of tortilla and roll up tightly. Cut each wrap in half and serve. If eating later, package up components and refrigerate.
Makes 4 wraps.
Each serving contains: 335 calories; 12 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 58 g total carbohydrates (14 g sugars, 9 g fibre); 355 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
