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.
