Vegan Curry-Spiced Chickpea Salad Wraps

🥘 Ingredients

• chickpeas
  2 unit
• curry powder (use 2 tsp for 2 servings; 4 tsp for 4 servings - we sent more!)
  2 tbsp
• dijon mustard
  4 tsp
• flour tortillas
  4 units
• golden raisins
  2 oz
• lemon (quartered)
  2 unit
• olive oil
  4 tbsp
• paper towels
• pepper
• salt
• scallions (green parts only, cut the onions separately)
  4 unit
• sliced almonds
  1 oz
• spinach
  10 oz
• sugar
  2 tsp
• tomato (diced into 1/2-inch pieces)
  2 unit
• vegan mayonnaise
  1/2 c
• water

🍳 Cookware

• small bowl
• medium bowl
• large bowl

1. 

   1

   Wash and dry all produce. Roughly chop golden raisins . Trim and thinly slice scallions . Quarter lemon . Dice tomato . Place raisins in a small bowl and add enough water to cover. Microwave ⏱️ 30 seconds , then drain.

   golden raisins: 2 oz, scallions: 4 unit (green parts only, cut the onions separately), lemon: 2 unit (quartered), tomato: 2 unit (diced into 1/2-inch pieces), water
2. 

   2

   Drain and rinse chickpeas ; pat dry with paper towels . Place chickpeas in a medium bowl and mash with the back of a fork until about half are smooth (leave some larger pieces for texture). Stir in scallion greens, drained raisins, vegan mayonnaise , and curry powder . Add one squeeze of lemon from a wedge and season well with salt and pepper .

   chickpeas: 2 unit, paper towels, vegan mayonnaise: 1/2 c, curry powder: 2 tbsp (use 2 tsp for 2 servings; 4 tsp for 4 servings - we sent more!), salt, pepper
3. 

   3

   In a large bowl , whisk together dijon mustard , sugar , and the juice from two lemon wedges. Whisk in olive oil slowly until smooth and creamy. Add spinach and the diced tomato to the bowl, tossing to coat. Taste, season with salt and pepper as needed.

   dijon mustard: 4 tsp, sugar: 2 tsp, olive oil: 4 tbsp, spinach: 10 oz, salt, pepper
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave ⏱️ 30 seconds , until warm and pliable.

   flour tortillas: 4 units
5. 

   5

   Arrange tortillas on a clean work surface. Place chickpea salad and a handful of spinach salad on the bottom half of each tortilla. Fold the bottom side up over the filling, then fold in the left and right sides. Roll up each tortilla from the filling side to form a tight wrap.
6. 

   6

   Halve the wraps on a diagonal. Divide the wraps and the remaining spinach salad between plates. Top the spinach salad with sliced almonds . Serve.

   sliced almonds: 1 oz