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Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill.

  • 1 head
    butter (Boston) lettuce
  • 2 sticks
    celery
  • 4
    flatbreads or naan
  • 1 small bunch
    fresh dill
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 1 small bunch
    green onions (scallions)
  • 1
    lemon
  • 2
    tomatoes
  •  
    black pepper
  •  
    curry powder
  •  
    garlic powder
  •  
    salt
  •  
    turmeric
  •  
    vegan mayonnaise
  • 1
    Wash and dry the fresh produce.
    1 lemon
    2 sticks celery
    1 small bunch green onions (scallions)
    1 small bunch fresh dill
    2 tomatoes
    1 head butter (Boston) lettuce
  • 2
    Juice lemon into a medium bowl.
  • 3
    Drain and rinse chickpeas. Transfer half of the chickpeas to the bowl with the lemon juice, along with mayonnaise and spices. Using a fork or potato masher, mash until smooth.
    2 (398 ml) cans garbanzo beans (chickpeas)
    ¼ cup vegan mayonnaise
    1 tsp curry powder
    ½ tsp turmeric
    ½ tsp salt
    ¼ tsp black pepper
    ¼ tsp garlic powder
  • 4
    Add remaining chickpeas to the bowl and stir to combine.
  • 5
    Small dice celery and add to the bowl.
  • 6
    Trim off and discard ends of the green onions; cut crosswise into ¼-inch pieces and transfer to the bowl.
  • 7
    Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chickpea salad.
  • 8
    Warm flatbreads in a skillet, oven, or toaster (optional).
    4 flatbreads or naan
  • 9
    Meanwhile, slice tomatoes into rounds.
  • 10
    Divide lettuce and tomato slices between flatbreads and season with salt and pepper. Top with curried chickpea salad.
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 11
    To make wraps easier to eat, place flatbreads on individual squares of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise eat as is and get a little messy! Enjoy!