This vegan wrap is filled with hearty, satisfying protein

Chickpeas are a favourite among vegans and vegetarians alike, and this vegan chickpea wrap takes this ingredient to a whole new level. Pair chickpeas with mango chutney, baby spinach and a delicious coriander cashew chutney for a flavourful, no-cooking-required lunch.

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Ingredients

4 tablespoons mayonnaise

2 teaspoons hot or mild curry powder

1 tablespoon mango chutney

Juice of 1 lime

Sea-salt flakes and freshly ground black pepper, to season

400g can chickpeas, drained

1/2 mango, cut into 1cm pieces

2 green onions, finely chopped

2 tortilla wraps

Few handfuls of baby spinach leaves

1/4 cucumber, cut into batons

Coriander cashew chutney

1 green chilli, chopped

Small bunch of coriander, roughly chopped

2 green onions, roughly chopped

25g cashews, roughly chopped

Juice of 1 lime or lemon

Method

Step 1

1 In a large bowl, mix mayonnaise, curry powder, mango chutney and lime juice. Season. Add chickpeas, mango and green onions. Toss well to combine.

Step 2

For chutney, place ingredients in a small food processor with a splash of water. Blend until mostly smooth.

Step 3

Spread wraps with chutney, top with spinach and cucumber, then spoon over chickpea mixture. Roll up tightly, cut in half and serve.

(Photography: Ella Miller and Kim Lightbody, Styling: Troy Willi and Esther Clark)

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