Hey guys! It’s been too long since my last post here, sorry!! My 5 week trip to Thailand was truly amazing, and ever since I got back I’ve been extremely busy with my thesis… Only half a year to go and I’m done with my bachelor! Time flies when you’re having fun I suppose!
Before I went on my trip I actually made sure I had some recipes to share with you on the blog while I was on my trip, but in the end I was too busy enjoying my vacation to post them, so in stead I’ll share them with you now.
The first one is this delicious veggie-filled chickpea rainbow wrap. Chickpeas are a really cheap source of protein and fibers. Other than that they are full with vitamins and minerals, and chickpeas are especially high in manganese, copper and folate. Now, of course you can just eat a tub of hummus a day to get your daily protein intake, but that would be a bit boring I presume, so this is just a fun way to spice up your bean-recipe repertoire.
These wraps are filled with fresh, crunchy veggies, making it a bulky snack (or light meal) that may feel like a lot but is light on the kcals. This is also a perfect way to get some more veggies into your diet.
- 200 gram cooked chickpeas
- 1 teaspoon smoked paprika powder
- 1/8 to 1/4 teaspoon black pepper powder
- 1/8 teaspoon garlic powder
- dash of salt
- 4 tablespoons soy yoghurt
- a small bunch of fresh coriander
- 1 lime
- about 1/4 cucumber
- 1 carrot
- 150 gr red cabbage
- 2 spelt wraps with herbs following the That Healthy Kitchen recipe (link below)
- 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.