I love quick, simple and delicious meals in the spring and summer months! It’s a great time to eat lighter and enjoy all the fresh produce from you garden or from the Farmer’s Market. This recipe takes about 10 minutes to make and is a good make-ahead salad that you can have in your fridge for snacks and quick lunches. Bonus, the kids love it, too! Double bonus, you are adding in a great source of protein and fiber, as well! Serve with carrot sticks, cucumber slices, avocado or some fresh sliced tomatoes from the garden! Yummy!

CURRY CHICKPEA SALAD WRAPS
1-15 oz can chick peas (garbanzo beans), drained and rinsed
3 T vegan mayonnaise
1/2 lemon, juiced
1-1/2 tsp curry powder
3 green onions, diced
1 stalk celery, diced
1/4 cup cilantro, minced
1/4 cup cashews, chopped
Himalayan Salt to taste

In a medium-sized bowl, smash the chick peas with a fork and add the rest of the ingredients. Stir until well blended. Place filling in washed large leaf lettuce like Boston or Romaine Lettuce. Four servings.

ADVERTISEMENT
Integrative NLP Training
Integrative NLP Training
Integrative NLP Training
Integrative NLP Training

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.