Curry Chickpea Cucumber Wraps

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Curry powder

  Spices

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  4 tbsp or 60g

• Onions

  Sweet, raw

  1 onion or 331g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Apples

  With skin

  ½ cup, quartered or chopped or 63g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tsp or 10g

• Tortillas

  Flour

  4 tortilla, medium or 184g

Directions

1. Drain and rinse the chickpeas. Set aside. Chop the cucumbers, garlic, apple, and onion.
2. Warm a skillet over medium-high heat and add olive oil. Once hot, add onion and spices. Sauté for 2-3 minutes.
3. Add chickpeas, garlic, raisins, and three-quarters of the lemon juice to the skillet. Sauté until liquid is mostly absorbed, then reduce heat to medium.
4. Add cashews and adjust seasoning with salt and pepper. If dry, add more lemon juice or olive oil. Sauté for 3-5 minutes until browned.
5. In a bowl, mix cucumber, tahini, remaining lemon juice, apple, and pepper. Toss to coat.
6. Warm a tortilla, fill with chickpea mixture and cucumber salad. Fold and wrap in foil if desired.