# Components:
→ Chickpea Salad
01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/3 cup unsweetened coconut yogurt
03 - 2 tablespoons vegan mayonnaise
04 - 1 tablespoon mild curry powder
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 cup finely diced celery
10 - 1/2 cup finely diced red bell pepper
11 - 1/4 cup finely chopped red onion
12 - 2 tablespoons fresh cilantro, chopped
→ Wrap Assembly
13 - 4 large flour or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned
16 - 1/2 cucumber, sliced into thin strips
# Method:
01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for texture.
02 - Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
03 - Fold in the celery, red bell pepper, red onion, and cilantro. Stir until everything is evenly incorporated.
04 - Taste the chickpea salad and adjust salt, pepper, or lime juice as needed.
05 - Lay out the tortillas and place a handful of spinach or mixed greens down the center of each tortilla.
06 - Top the greens with the chickpea curry salad, then add carrot and cucumber strips.
07 - Fold in the sides and roll up tightly into a wrap.
08 - Slice in half and serve immediately, or wrap tightly with plastic wrap and refrigerate for up to 24 hours.
