Vegan Chickpea and Vegetable Wraps
Ingredients
- 1 can chickpeas, rinsed & drained
- 2 ripe tomatoes, cubed
- 1 small cucumber, cubed
- 2 tbsp chives, chopped
- 3 tbsp soy yoghurt
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
- pepper
Wrap
- 1 cup all purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup water
Preparation
Rinse and drain the chickpeas.
Flake them with a fork or clean hands.
Add the vegetables and mix.
Add the spices and yoghurt and mix again.
Set in the fridge for about 15 minutes to let flavors combine.
Mix the flour, olive oil, salt, and water with one hand until a super elastic dough forms and adjust flour or water as needed.
Set the dough aside for 10 minutes.
Divide the dough into 2 parts and roll out into very thin wraps, using flour to prevent sticking.
Cook each wrap for 2 minutes on each side on a hot pan.
Keep the wraps in a clean dish towel.
Assemble the wraps by filling them with the chickpea mixture and adding cabbage, lettuce, avocado, and sprouts.
