Spicy, sassy, sweet, amazing, pretty-darn-easy Curry Chickpea Cool Cucumber Wraps are on my menu tonight! This one skillet vegan meal is such a delicious and healthy way to end your day. Dinner is on and you can totally find time to make this...
Some fun for you.. check out this super pretty smoothie recipe e-book by Natural Delights Dates. I contributed a smoothie recipe, as did Oh She Glows, Rabbit Food for my Bunny Teeth and more.
Curry Wraps! These wraps are bursting with flavor. Cool tahini and lemon cucumbers with crunchy sweet apple. Spicy, sweet turmeric and curry powder infused chickpeas and sweet onions mingle with juicy raisins and crunchy, buttery cashews. I am all over these amazing flavors and healthy benefits.
These vegan wraps are rich in fiber, protein, anti-inflammatory spices like turmeric, vitamin C-filled lemon juice, green goodness from the cucumber and more. What are you waiting for? Your new favorite summertime wrap recipe is right here...
Bonus idea: Add in a scoop of brown rice, quinoa or even farro for a boost of grain goodness. Add some leafy greens for added green goodness.
Curry Quinoa Wrap Inspiration.
My favorite turmeric ever: Ojio. I seriously bought a whole case of this stuff on Amazon. And I bring it to parties. (No joke. Ask my blogger babes friends, Heidi, Lauren and Maura.)
And ps. I am so happy to have found an inspiring group of bloggers to chit chat with. I cannot tell you how great it is to discuss work, blogging, the meaning of life and all other daily wonderments with colleagues other than my kittens. Me out the door last night..
Sweet, Spicy, Curry Chickpea Cool Cucumber Wraps.
By
Published 06/26/2014
Ingredients
- 2 extra large wraps
- 1-2 teaspoon virgin coconut oil
- 1-2 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 clove garlic, chopped
- ΒΌ cup fresh lemon juice
- 1 medium sweet onion, chopped
- ΒΌ cup raw cashews
- ΒΌ cup raisins
- ΒΌ teaspoon salt (or to taste)
- 1 tablespoon coconut sugar (optional)
- β teaspoon black pepper + pinch of optional cayenne for extra heat
- 15-17oz. chickpeas, cooked (canned or boxed)
- Cucumber Salad:
- 1 cup cucumber, thinly sliced
- Β½ cup apple, chopped
- 2 teaspoon tahini
- 1 tablespoon fresh lemon juice
- pinch of black pepper
- splash of apple cider vinegar (optional for extra zestiness)
Instructions
- Drain and rinse your cooked chickpeas. Set aside. Chop your cucumbers, garlic, apple and onion.
- Warm a skillet over medium-high heat. Add in the coconut oil.
- When oil is hot, add in the onion and spices. Saute for 2-3 minutes.
- Add the chickpeas, garlic, raisins and lemon juice to the skillet and continue to saute. Turn heat down to medium once liquid mostly absorbs.
- Add in the cashews and coconut sugar. Add the salt and any additional spices you would like to add more of or in addition. Taste and adjust as desired. If you saute seems a bit too dry for your tastes, add in an additional splash of lemon juice or an additional teaspoon of coconut oil. Saute for 3-5 minutes over medium, or until the chickpeas, cashews and onions start to brown and are coated in seasoning. Turn off heat and set aside skillet.
- In a bowl, combine the cucumber, tahini, lemon juice, apple and pepper. Toss until the apple and cucumber are well coated.
- Warm a wrap and fill with a large scoop of the chickpeas and a scoop of the cucumber on top. Fold wrap. Wrap in foil to help keep your wrap warm until serving time. Foil is also helpful if you plan on making these ahead of time, storing in the fridge, and rewarming in the oven to serve.
- Serve wraps warm -- (chilled is delicious too though!) Store leftover chickpeas or cucumber salad in the fridge and eat within a few days. Delicious add in: brown rice!
Yield: 2 wraps
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: wraps,sandwich,lunch,curry,chickpeas,entree,vegan
Pamela Chavez says
Oh this looks super delicious!
Kathy Patalsky says
Thank you Pamela!
Laura Buffaloe says
These sound delicious! I have a severe nut allergy so wondering if you recommend any substitute for the cashews? Thanks!
Kathy Patalsky says
You can just omit the cashews. You could do hemp or pumpkin seeds instead or even sweet golden raisins!
DebbieDisco says
Yes! A winner for Monday night dinner! The flavor combination was delicious - like Indian meets Middle Eastern. Can't wait to have the leftovers for lunch tomorrow :d
Kathy Patalsky says
Enjoy! π
Inspired Life says
Yum. Headed to make this RIGHT NOW! I'm salivating just thinking about it.
Kathy Patalsky says
Hope you loved it! π
Nellie Chappell says
I have recently moved interstate and all my spices etc. are at my friends house back in the other city so my cupboards are very diminished but I can't wait to try this recipe once I go shopping to purchase the necessary spices etc. to make it I will bookmark this page for future reference π
Inspired Life says
Chickpeas are eaten weekly in my house so I'm happy to have a new way to prepare them. Stay inspired!
Sarah says
So yummy !!
Amisa Joy says
thanks soo much!! <3
Amisa Joy says
You never commented what kind of tortillas these were.. I would really love to know π
Kathy Patalsky says
IndianLife Spinach Wraps
Angela Renzetti says
I made it as a collard wrap instead of the tortilla. SO GOOD! <3
Afrinish J Janjua says
Looks healthy and tasty
Alexis Feinberg says
Made this, but as a meal and added tofu... SO GOOD!
BlueKarma says
This was delicious! I was generous with the cayenne addition, as we like spicy. Also added chopped cilantro, then served as lettuce wraps in large romaine leaves.
Thank you for sharing so many tasty recipes!
Kathy Patalsky says
Oh good! Yay on the cayenne, I love things spicy too. And good idea with the romaine leaves!
Christina Summers says
These flavors are a match made in foodie heaven! The spice from the chickpeas with the creamy coolness of the cucumbers is perfect. Thank you for the inspiring recipes!
Kathy Patalsky says
Thank you Christina! Glad you like the recipe!
Melissa H. says
This looks delicious! On an unrelated note, do you still sell Healthy Happy Life tees? The website they used to be on does not work any more, and I'd love to buy a couple!
Kathy Patalsky says
I know it is so sad. I seriously just got way too busy to keep up the site and mail the tees. I have a drawer filled with leftovers in odd sizes but not officially launching the site unless I get some serious downtime. If you are super eager for a tee you can email me and I can check the sizes. Use the contact form on kathypatalsky (dot com) π
jenny wright says
hi Kathy, i'm just in the middle of making these for my husband and my lunch tomorrow - I just had a couple of questions - I couldn't see raisins in the ingredients list but it's mentioned in the method. and garlic is mentioned twice - it appears to be added at the start with the onion then again with the chickpeas? I just threw in about 1/4 cup raisins - how much did you use?
Kathy Patalsky says
Oh thank you. Added the raisins to the recipe. 2-4 Tbsp (I used 1/4 cup) is a good amount depending on how sweet you like it. (And i am using a new recipe builder for my pages, still getting used to it! Thanks for the note!
RockMyVeganSocks says
Mmmm I love the sound of these wraps. Cucumber & chickpea is such a good combo and the spices will lend such a great flavour.
Love the pic of you heading out to your blogging buddies =) You look so happy. Gotta have in real life blogging buddies - it's so fun!
Kathy Patalsky says
Thank you! Love my blogging buddies! I am so happy there is such an amazing blogging community out there!
Katherine B says
Yummm! This sounds like a great combo. I want to make just the cucumber salad alone, too, as a side and to bring for lunches to work!
Kathy Patalsky says
Yes actually both the salad and chickpeas just served in a bowl is delicious! I ate the leftovers that way. Thanks Katherine!
goodmotherdiet.wordpress.com says
Looks like a delicious combination. I'll have to give it a try.
Kathy Patalsky says
Hope you do! π
itzj says
Looks so yummy. Any suggestions on what I could sub for the tahini? I'm not too fond of it. Would olive oil or some vegan mayo work well?
Kathy Patalsky says
sure! vegan mayo or EVOO or even some almond butter would work. vegan sour cream too... or some pureed silken tofu with lemon juice. yum
John Hartil says
Just perfect!!
Kathy Patalsky says
thank you John! This one is pretty delicious I must say! I will make it again and again for sure!
Katharine Smith says
Do you make the wraps? Or do you have a preferred supplier?
Kathy Patalsky says
Food for life has some great wraps. the brand I used here is a specialty brand from whole foods, vegan, extra large size. (I have to check on the name for you!)
Anna says
I was wondering this as well, it looks really interesting, thanks!
Lauren | Breathe & Nourish says
It's true you all, she does bring it to parties! I even took a photo of it on my phone to remember what "the good stuff" looks like.
Kathy Patalsky says
haha yup. I have no shame.
Theresa "Sam" Houghton says
These look and sound spectacular, Kathy! Thanks for sharing. π I think I know what I'm having for lunch one day this coming week...
Kathy Patalsky says
Thank you, glad you like them!
Heather Hooker says
I love chickpeas & cucumbers and I have a bag of dried chickpeas in my cabinet that I was wondering what to do with. Thanks Kathy! π
Kathy Patalsky says
this this this! π hope you love it Heather