Curried Chickpea Salad Chard Wraps
By Chef Dishing Up the Dirt
A refreshing and light lunch to-go.
Ingredients
- 2 cups cooked chickpeas (if canned rinsed and drained)
- 2 celery sticks, diced
- 1 cup carrots, sliced into thin matchsticks
- 1/2 cup parsley, minced
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- 4-6 large swiss chard leaves
For the Curry Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 2 Tablespoon fresh lemon juice
- 2 teaspoons pure maple syrup
- 1/2 Tablespoon curry powder (start with this amount and add more if you like the heat)
- salt and pepper to taste
Overview
Prep Time
15 minutes
Cook Time
0 minutes
Serves
4
Instructions
Step 1
Prepare the chard leaves by shaving down the thick stalk. Set aside.
Step 2
Combine all the ingredients for the curry sauce together and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings if necessary. I added more curry powder!
Step 3
In a large bowl combine the chickpeas, celery, carrots, parsley, raisins and sunflower seeds. Stir in curry sauce and place an even amount of the salad on each swiss chard leaf and wrap up like a burrito. Enjoy!
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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