2 spelt wraps with herbs following the That Healthy Kitchen recipe (link below)
Instructions
Dry the cooked chickpeas with a towel and toss them with the smoked paprika, black pepper, garlic and salt. Bake them in a non-stick pan until they are slightly crunchy (about 10 minutes). Set apart
Blend the soy yoghurt with half of the fresh coriander, stalks included, and the juice of 1 lime. For extra citrus flavor you can also add some lime zest (recommended!).
Slice the cucumber in this slices, julienne the carrot and shred the red cabbage.
Assemble the wraps by taking half of the veggies and the roasted chickpeas and finish with the leftover coriander leafs and the yoghurt-coriander dressing.