Vegan Curry-Spiced Chickpea Salad Wraps

🥘 Ingredients

• black pepper
  1 pinch
• chickpeas
  15 oz
• curry powder
  2 tsp
• dijon mustard
  1 tsp
• flour tortillas
  2 pieces
• golden raisins
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  1 pinch
• scallions
  2 pieces
• sliced almonds
  ¼ cup
• spinach
  2 c
• sugar
  1 tsp
• tomato
  1 unit
• vegan mayo
  ¼ cup

🍳 Cookware

• small bowl
• medium bowl
• large bowl

1. 

   1

   Wash and dry all produce. Roughly chop golden raisins . Trim and thinly slice scallions greens, saving the whites for another use. Quarter lemon . Dice tomato into ½-inch pieces. Place raisins in a small bowl and add enough water to cover. Microwave until plump ⏱️ 30 seconds , then drain.

   golden raisins: ½ cup, scallions: 2 pieces, lemon: 1 unit, tomato: 1 unit
2. 

   2

   Drain and rinse chickpeas and pat dry with paper towels. Place chickpeas in a medium bowl and mash with the back of a fork until about half are smooth, leaving some larger pieces for texture. Stir in scallion greens, drained raisins, vegan mayo , curry powder , and juice from one lemon wedge. Taste and season with salt and black pepper .

   chickpeas: 15 oz, vegan mayo: ¼ cup, curry powder: 2 tsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   In a large bowl , whisk together dijon mustard , sugar , juice from two lemon wedges, salt, and pepper until well combined. Slowly whisk in olive oil until smooth and creamy. Add spinach and tomato to bowl and toss to coat. Taste and season with salt and pepper if needed.

   dijon mustard: 1 tsp, sugar: 1 tsp, olive oil: 2 tbsp, spinach: 2 c
4. 

   4

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

   flour tortillas: 2 pieces
5. 

   5

   Arrange tortillas on a clean work surface and place chickpea salad and a handful of spinach salad on the bottom half of each tortilla. Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
6. 

   6

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

   sliced almonds: ¼ cup