Vegan Chickpea Wraps with Vegetables
Ingredients
- 1 can chickpeas, rinsed and drained
- 2 ripe tomatoes, cubed
- 1 small cucumber, cubed
- 2 tbsp chives, chopped
- 3 tbsp soy yoghurt
- 1/4 tsp salt
- 1 tsp mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
- pepper
Wrap dough
- 1 cup flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup water
Preparation
Mix the flour, olive oil, salt, and water with one hand until a super elastic dough forms, adjusting flour and water as needed, then set aside for 10 minutes.
Divide the dough into two portions and roll out each into a very thin wrap, using flour to prevent sticking.
Cook each wrap for 2 minutes on each side on a hot pan, then keep in a clean dish towel and use right away or save for later.
Rinse and drain the chickpeas, and if desired for better digestion, peel off the skin which adds about 10 minutes
Flake the chickpeas with a fork or clean hands.
Add the cubed tomatoes, cucumber, and chopped chives, then mix well.
Add the salt, mustard, paprika, nutritional yeast, and pepper along with the soy yoghurt, then mix again.
Set the mixture in the fridge for about 15 minutes so the flavors combine.
Assemble the wraps by filling with the chickpea mixture and serving with cabbage, lettuce, avocado, and sprouts as desired
