Go Back
Chickpea Wraps With Hummus, Red Cabbage Slaw and Mixed Veg

Chickpea Wraps With Hummus, Red Cabbage Slaw and Mixed Veg

100% Plant Based
Print Recipe Pin Recipe
Course dinner, lunch
Servings 2

Ingredients
  

WRAP INGREDIENTS:

  • - 200 g chickpea flour
  • - 0.5 cup of water or bean brine (saved from boiling your beans)
  • - 1 tsp himalayan salt
  • - 1 tsp rosemary
  • - Pinch of chilli
  • - Pinch of ginger
  • - Pinch of cumin
  • - 3-4 teaspoons mixed seeds -optional
  • - 0.5 tsp virgin coconut oil for baking paper

HUMMUS INGREDIENTS (this batch will last you for several meals):

  • - 500 g cooked chickpea
  • - Juice of 1 lemon
  • - 1 tsp himalayan salt
  • - 2-3 tbsp of chopped parsley (1 tbsp dry if you don't have fresh)
  • - 1 tsp of cayenne pepper
  • - 2-3 tbsp spoon of tahini paste (optional), you can use less or much more - up to you.

Instructions
 

  • CHICKPEA WRAPS METHOD:
    Put the oven on 200 C. Mix all the ingredients for the wraps, let the batter stand, and work while the oven is heating up.
    The consistency of the batter should be thicker than pancake butter, so when you pour it on the baking paper sheet it will NOT float, but spread easily. If you used too much brine, simply add more chickpea flour.
    Put 0.5 tsp of virgin coconut oil on the baking paper sheet, smear it all around. Once the oven is hot, place the butter on the sheet, spread it evenly.
    Put some seeds on top, if you’d like extra nutrients. 
    Bake it for about 8 minutes, the wrap should easily get off the paper once it is done, it should be slightly hard on the edges and still flexible throughout.
    Once it’s cooled a bit, cut the wrap as you’d like to serve it. I cut it in half and put it on a plate to dress up.
    Spread hummus on top, guacamole (recipe in the snack section), lettuce, fresh veg, pickles, whatever you’d like.
    Serve it with mixed salad, cabbage slaw & always bless it with so much love!
    You can use the baking paper to wrap it like a street food wrap, or don't wrap it and have it flat open, again, enjoy as you’d like!
    Be creative with dressing it up, you can use beans, different dips, veg, all up to your imagination!
    Enjoy:)




    HUMMUS
    Of course, you can buy a nice organic one, but, I recommend making a big batch for a week and you can use it in salads, on sandwiches, wraps, and serve it as an awesome snack with raw veg! 
    My Hummus recipe is much lower in calories compared to store bought and will be less hummus tasting and more chickpeas-y:)
    Tahini paste, the sesame paste is what contributes most calories to hummus, so it’s up to you if you want to use it and how much you want to use.
    Whole foods plant based eating doesn't require counting calories, as your body (when it's nourished) will self regulate and you will learn to eat when you are truly hungry, letting go of calorie counting.
    Your body will also set at its ideal weight if you are eating healthfully and move accordingly :)
    Remember we were not meant to sit on our butts all day long :)  I got a standing desk, I highly recommend it, you will burn more and it’s much healthier for you. And also calorie doesn’t equal calorie.
    Whole foods are nutrient dense foods and they will satisfy and nourish you much better than any processed foods or food like product ever would. 
    Ok, so, recipe for my hummus or chickpea dip - if you don’t use tahini.








    METHOD HUMMUS:
    Mix everything together and blend till smooth, if you need more fluid add some brine if you saved it from cooking or just a bit of water. Taste it as you might need to add more salt, lemon, chilli, whatever you like :)
Keyword 100% Plant Based, chickpea flour, Chickpea Wrap, healthy food, Hummus, lovetarian recipes, lovetarian way, Red Cabbage, vegan food, vegan idea, vegan recipe