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Vegan Curry Chickpea Wrap

These chickpea wraps will satisfy your spicy cravings. The peanuts provide a crunchy texture and the curry sauce gives a little kick. Adding peanut butter to the curry sauce takes this sauce whole different level of flavor, a surprise element of creaminess. The end result is a protein-packed wrap of goodness and wonder. It is sweet, spicy, savory, chewy, and crunchy.

Vegan Curry Chickpea Wrap

This recipe is dairy free as well as vegan.

SERVES

2

INGREDIENTS

FOR THE WRAPS:

  • 5 cups cooked chickpeas
  • 2 large wraps, any kind
  • 1 loose cup spinach or lettuce
  • 3/4 cup salted roasted peanuts

FOR THE CURRY SAUCE:

  • 1/2 cup vegan mayonnaise of choice
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 2 tablespoons tahini
  • 2 tablespoons non-dairy milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • A dash of red pepper
  • A dash of dried ginger

PREPARATION

  1. Combine the sauce ingredients in a large mixing bowl. Stir to combine.
  2. Pulse peanuts a few times in food processor (or coarsely chop). Add peanuts to the sauce mixture. Combine and set the bowl aside.
  3. In several batches, add the chickpeas to food processor and pulse a few times. You want most of the chickpeas broken up, but a few still left whole.
  4. Combine the chickpeas with sauce in the large bowl. Stir and fold until chickpeas are fully incorporated.
  5. Lay out the wraps. Split the spinach or lettuce up equally onto each wrap. Place a generous amount of the curried chickpea mixture on top of the spinach and then roll up the wrap. Save any leftover chickpea mixture for lunch.