So, following on from yesterday’s wrap essential, today I shall be giving you the recipe to a great chick pea salad! There is a bit of a Moroccan twist to this wrap as I think there is so much more that can be done with wraps that just Fajitas (although fajitas are great too!). This salad is so fresh and very tasty; and the best thing about it is the great variety of textures. There’s a crisp edge to the radishes, a good crunch from the cucumber and a velvety softness from the chickpeas. Add to that a citrus kick from the lemon juice and a subtle cooling from the mint and you have yourself the perfect salad for a Moroccan style flat bread wrap!
– 1 red pepper – Roughly chopped
– 1 tbsp olive oil
– 170g of drained chick peas
– Juice 1 lemon
– 1 tsp white wine vinegar
– ½ tbsp walnut oil (or extra virgin olive oil if you don’t have any)
– 1 tbsp freshly chopped mint
– ½ shallot – very finely chopped
– 1 small carrot – grated
– 5 radishes – chopped
– ¼ cucumber – seeds removed and roughly chopped
Preheat oven to 200’C
Roast the peppers in the olive oil for 20 minutes
Remove from the oven when cooked and combine all the ingredients together in a large bowl.
Get your hands messy by mixing the ingredients until everything is well combined.
You can either use it to fill your wrap or have it on the salad, either way it’s great 😀