Curried Chickpea and Apple Salad Wraps

Dressing

¼ cup low-fat plain Greek Yogurt (60 mL)

1 Tbsp honey (15 mL)

zest and juice of 1 lime (1)

½ Tbsp canola oil (7 mL)

½ Tbsp Madras curry powder (7 mL)

1 tsp grated fresh ginger (5 mL)

1 clove garlic, pressed (1)

Curried Chickpea and Apple Salad

1 can no-salt added chickpeas, drained and rinsed (540 mL)

1 Granny smith apple, peel on, diced (1)

½ cup fresh cilantro, chopped (125 mL)

¼ cup red onion, diced (60 mL)

8 dried apricots, diced (8)

2 Tbsp unsalted sunflower seeds (30 mL)

1/8 tsp salt (0.5 mL)

1/8 tsp cayenne pepper (optional) (0.5 mL)

Assembly

Ingredients

4 whole wheat tortillas (4)

2 cups baby spinach (500 mL)
Dressing
1. In a small glass jar or bowl, combine dressing ingredients and shake or mix well.
Curried Chickpea and Apple Salad
1. In a large bowl, combine all ingredients and stir in dressing.
2. Mix to combine.
To Assemble
1. Add 1 cup (250 mL) of chickpea mixture and ½ cup (125 mL) of baby spinach to each of the fourwhole wheat tortillas, wrap and enjoy.
Note: This tastes even better the next day after the flavours have had time to meld.