On the stall · Carrots
Chickpea and carrot wraps
Minutes
15
Serves
2
Ingredients
8
Diet
Vegetarian · Packed lunch
Half the chickpeas mashed, half left whole, so the wrap holds together in a bag until lunch.
Ingredients
1 tin chickpeas (400 g)
2 tbsp tahini
1 lemon
1 tsp ground cumin
2 carrots
2 tbsp plain yoghurt
A handful of spinach
2 large wholemeal wraps
Salt and pepper
Method
Drain the chickpeas. Mash half of them with the tahini, the lemon juice, the cumin and a pinch of salt, then stir in the whole ones. Grate the carrots and mix them with the yoghurt.
Spread each wrap with the chickpeas, add the carrots and spinach, and roll tightly. Wrap each one in baking paper and cut it in half through the paper. Keep it in a fridge until lunch if you can; use dairy-free yoghurt to make it vegan.
General recipe, not individual advice. Check labels for allergens.
