Rainbow Wrap with Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 2 wraps
  • 200 gram cooked chickpeas
  • 1 teaspoon smoked paprika powder
  • ⅛ to ¼ teaspoon black pepper powder
  • ⅛ teaspoon garlic powder
  • dash of salt
  • 4 tablespoons soy yoghurt
  • a small bunch of fresh coriander
  • 1 lime
  • about ¼ cucumber
  • 1 carrot
  • 150 gr red cabbage
  • 2 spelt wraps with herbs following the That Healthy Kitchen recipe (link below)
  1. 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
  2. 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!).
  3. Slice the cucumber in this slices, julienne the carrot and shred the red cabbage.
  4. 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.
Nutrition Information
Serving size: 1 wrap Calories: 300 kcals Fat: 9.4 gram Saturated fat: 1.0 gram Carbohydrates: 46.9 gram Sugar: 5.6 gram Fiber: 11 gram Protein: 10 gram
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/rainbow-wrap-with-chickpeas/