Vegan Chickpea Wraps with Fresh Vegetables
Ingredients
- 1 can chickpeas
- 2 ripe tomatoes
- 1 small cucumber
- 2 tbsp chives
- 3 tbsp soy yoghurt
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
- pepper
Wrap dough
- 1 cup all purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup water
Preparation
Rinse and drain the chickpeas. Optionally, peel off the skin for better digestion, but it takes extra time.
Flake the chickpeas with a fork or clean hands.
Add the vegetables and mix.
Add the spices and yogurt and mix again.
Set in the fridge for about 15 minutes to let the flavors meld.
Wrap method
Mix and knead the ingredients with one hand until a super elastic dough forms. Adjust flour and water as needed.
Set aside for 10 minutes.
Divide the dough into 2 parts and roll out into very thin wraps, using flour to prevent sticking.
Cook each side for 2 minutes on a hot pan.
Keep in a clean dish towel. Use right away or dampen the towel with water and microwave for 20 seconds to soften again.
Assembly
Place the chickpea mixture inside the wraps and serve.