Curry Chickpea Salad Wraps
This flavorful twist on traditional chickpea salad is made with ingredients like garam masala, lime juice and a handful of fresh veggies. Perfect for lunch and meal prep.
Servings: 5 servings
Calories: 429kcal
Ingredients
For the Curry Chickpea Salad
- 2 (15-ounce) cans of chickpeas drained and rinsed (about 3 cups chickpeas)
- ⅓ cup mayonnaise
- 1 teaspoon garam masala see note #1
- ½ teaspoon kosher salt
- ¼ teaspoon turmeric
- freshly ground black pepper to taste
- 1 tablespoon fresh lime juice from one lime
- 1 heaping teaspoon freshly grated ginger see note #2
- 1 teaspoon hot sauce optional
- ½ teaspoon honey
- ½ cup finely diced red onion about ½ onion
- ½ cup finely diced red bell pepper about 1 bell pepper
- ¼ cup finely diced carrot about 1 medium carrot
- ¼ cup toasted cashews see note #3 if using raw cashews
- ¼ cup freshly chopped cilantro
For the Curry Chickpea Wraps
- 5 whole wheat wraps
- 2 ½ cups fresh spinach, loosely packed
- avocado and tomato optional
Instructions
Curry Chickpea Salad
- Combine chickpeas, mayonnaise, garam masala, turmeric, salt, black pepper, lime juice, grated ginger, optional hot sauce, and honey in a medium mixing bowl. Stir to combine.
- Use a potato masher or fork to mash the chickpeas until mostly broken down. I usually leave a few whole chickpeas but you can make it as smooth as you want.
- Stir in the red onion, bell pepper, carrot, cashews and cilantro. Taste for seasonings, adding additional ginger for spice and tang, additional lime juice for acidity, and honey for sweetness.
Wraps
- Place ½ cup of spinach in the center of a 9" tortilla. Cover with ½ cup of curry chickpea salad. Layer with additional toppings, like tomato or avocado. Fold in the edges and roll into a burrito. Enjoy!
Video
Notes
- Garam masala is a blend of ground spices like coriander, cumin, cloves, cardamom, black pepper, cinnamon, and nutmeg. This can be found in the spice aisle at most US grocery stores.
- Ginger: Peel about 1-inch of ginger. Use a Microplane to grate into a paste. If you don't have a Microplane, the smallest holes on a box grater also work. If neither of these are available, mince the ginger very finely.
- Cashews: If using raw cashews, toast them in a skillet over medium heat until aromatic and starting to brown, just a few minutes. Stir frequently.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Enjoy cold.
- Nutrition calculations include wraps and spinach.
- I've had success making chickpea salad in a food processor. I pulse the chickpeas, peppers, and onion together a few times to quickly break them down. Don't process, as they will turn into a mush.
Nutrition
Serving: 1wrap | Calories: 429kcal | Carbohydrates: 56g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 520mg | Potassium: 484mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2980IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 5mg
