Curried Chickpea Salad Wraps

I think the hardest part about the holiday season is finding balance. I would love nothing more than to just slow everything down and live in the moment, but it feels that at every turn we are faced with “things that need to get done”.

This past week felt just a bit frantic to me.  One thing that made it better? Knowing that dinner was prepped and ready to go. I absolutely fell in love with this recipe. I am enamored by all things curry, and this did not disappoint at all. Plus,  I was able to put everything together the night before, so dinner was on the table within minutes.


Curried Chickpea Wraps

(From She Likes Food)

2  15 oz. cans of chickpeas (drained and rinsed)

1/2 c. diced celery

1/2 c. diced apple (I removed the skin)

1/4 c. chopped onion

1/4 c. dried cranberries

1/4 c. Veganaise (vegan mayo)

1 t. dijon mustard

2 t. curry powder

1/4 t. dried thyme

1/2 t. salt

Whisk  mayo, mustard, curry, thyme, and salt in a small bowl. Dump drained and rinsed chickpeas in a bowl. Smash them with a fork, leaving some large chunks. Add celery, onion, apple, and cranberries. Mix. Pour curry sauce on top and stir until combined. Assemble wraps by placing chickpea salad and some pretty greens on a wrap. Roll up. Enjoy.

One thought on “Curried Chickpea Salad Wraps

  1. Looks delicious, and sound like a great idea. I bet getting the curry to sink in overnight made for a great taste.
    Need to try it this holiday season! I can slow things down a bit for my family then, too.


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