Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill

[Sincerely-Food-Chef]

Ingredients

• 1 head butter (Boston) lettuce
• 2 sticks celery
• 4 flatbreads or naan
• 1 small bunch fresh dill
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 1 small bunch green onions (scallions)
• 1 lemon
• 2 tomatoes
• black pepper
• curry powder
• garlic powder
• salt
• turmeric, ground
• vegan mayonnaise

Instructions

1. Wash and dry the fresh produce.
   • 1 lemon
   • 2 sticks celery
   • 1 small bunch green onions (scallions)
   • 1 small bunch fresh dill
   • 2 tomatoes
   • 1 head butter (Boston) lettuce
2. Juice lemon into a medium bowl.
3. Drain and rinse chickpeas. Transfer half of the chickpeas to the bowl with the lemon juice, along with mayonnaise and spices. Using a fork or potato masher, mash until smooth.
   • 2 (15 oz) cans garbanzo beans (chickpeas)
   • ¼ cup vegan mayonnaise
   • 1 tsp curry powder
   • ½ tsp turmeric
   • ½ tsp salt
   • ¼ tsp black pepper
   • ¼ tsp garlic powder
4. Add remaining chickpeas to the bowl and stir to combine.
5. Small dice celery and add to the bowl.
6. Trim off and discard ends of the green onions; cut crosswise into ¼-inch pieces and transfer to the bowl.
7. Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chickpea salad.
8. Warm flatbreads in a skillet, oven, or toaster (optional).
   • 4 flatbreads or naan
9. Meanwhile, slice tomatoes into rounds.
10. Divide lettuce and tomato slices between flatbreads and season with salt and pepper. Top with curried chickpea salad.
    • ⅛ tsp salt
    • ⅛ tsp black pepper
11. To make wraps easier to eat, place flatbreads on individual squares of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise eat as is and get a little messy! Enjoy!