Curried Chickpea and Apple Salad Wraps

Curried Chickpea and Apple Salad Wraps

Curry and apples go together like summer time and sunshine. Add some chickpeas into the mix and you’ve got enough protein to power you through the day. Pack this for a family picnic to the beach, or in lunches for a happy and healthy afternoon.

  • Ingredients

    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)

  • Directions

    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.

Nutritional Analysis

Serving Size
1 wrap
Servings
4
Calories
313
Total Fat
6.3 g
Saturated Fat
0.9 g
Cholesterol
0 mg
Sodium
326 mg
Carbohydrates
50.5 g
Fiber
9.1 g
Sugars
14.9 g
Protein
11 g
Potassium
408 mg