Description
A delicious and healthy vegan lunch option featuring chickpea curry wrapped in a fresh spinach sauce.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 cup coconut milk
- Salt and pepper to taste
- 4 large spinach leaves
- Whole wheat wraps
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in curry powder, cumin, and turmeric, cooking for another minute.
- Add chickpeas and coconut milk, simmer for 10 minutes.
- Season with salt and pepper.
- Spread the chickpea mixture onto whole wheat wraps.
- Top with fresh spinach leaves and roll tightly.
- Slice in half and serve warm.
Notes
- For extra spice, add chili powder to the chickpea mixture.
- Can be served with a side of salad for a complete meal.
- Wraps can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg