Name: Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 head butter (Boston) lettuce; 3 sticks celery; 6 flatbreads or naan; 1 small bunch fresh dill; 3 (398 ml) cans garbanzo beans (chickpeas); 1 small bunch green onions (scallions); 1 lemon; 3 tomatoes; black pepper; curry powder; garlic powder; salt; turmeric, ground; vegan mayonnaise

Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & DillCurried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 head butter (Boston) lettuce

3 sticks celery

6 flatbreads or naan

1 small bunch fresh dill

3 (398 ml) cans garbanzo beans (chickpeas)

1 small bunch green onions (scallions)

1 lemon

3 tomatoes

black pepper

curry powder

garlic powder

salt

turmeric, ground

vegan mayonnaise

Instructions

Wash and dry the fresh produce.

Juice lemon into a large bowl.

Drain and rinse chickpeas. Transfer half of the chickpeas to the bowl with the lemon juice, along with mayonnaise and spices. Using a fork or potato masher, mash until smooth.

Add remaining chickpeas to the bowl and stir to combine.

Small dice celery and add to the bowl.

Trim off and discard ends of the green onions; cut crosswise into ¼-inch pieces and transfer to the bowl.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chickpea salad.

Warm flatbreads in a skillet, oven, or toaster (optional).

Meanwhile, slice tomatoes into rounds.

Divide lettuce and tomato slices between flatbreads and season with salt and pepper. Top with curried chickpea salad.

To make wraps easier to eat, place flatbreads on individual squares of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise eat as is and get a little messy! Enjoy!

Open this recipe in Flambette