Curry Chickpea Salad Wraps with Toasted Coconut

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 23 minutes

食材

1/2 cup shredded coconut, toasted

1/3 cup cashews, toasted

1 14 ounce can chickpeas, drained (1 1/2 cups cooked chickpeas)

8-10 dates, chopped small

1 cup celery, diced

1/2 cup apple, chopped

¼ cup red onion, finely diced (or sub green onion)

¼ cup cilantro, chopped (or sub scallions)

1 tablespoon orange zest (optional)

3-4 tablespoons Vegenaise, mayo or vegan mayo

1 tablespoon maple (or honey, agave, or alternative sweetener)

2 teaspoons apple cider vinegar

2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)

1/4 teaspoon salt, more to taste

1/4 teaspoon pepper

4 pita

步驟

Toast cashews and coconut over low heat, until golden and fragrant.

Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.

Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.

Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.

Serving options:

Wrap up in a whole wheat tortilla (or pita) with a handful of spinach, greens or sprouts

Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar

Serve in a halved, salted, avocado.

Serve in lettuce cups

營養

• 卡路里: 311
• 總脂肪: 11 g
• 飽和脂肪: 4.2 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 456.3 mg
• 總碳水化合物: 50.7 g
• 膳食纖維: 9 g
• 總糖: 30.7 g
• 蛋白質: 7.5 g