ESCAPE FROM TUNA SALAD

A collection of recipes, put together by an author with a tiny kitchen and a busy life.

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Chickpea Wrap with Basil Yoghurt
Hi internets. Sorry I have been so slack with new recipes lately! This guy comes almost unedited from Whole Living Daily, just simplified a bit for a work lunch, and it’s made such a brilliant fresh lunch this week. I give it about eighty thumbs up.
In the ingredients below, I’ve gone along with the quantities originally specified - but you know - it’s a wrap - you don’t need to be a slave to a recipe here. Use more or less where you feel it needs it.
Ingredients (makes 4)
Wrap
1 ½ cups cooked chickpeas
1 large raw beet, grated
1 apple, sliced
A few handfuls of baby spinach
4 whole grain wraps (I use Wattle Valley wheat and rye wraps, they’re AWESOME)
Yoghurt
1 ½ cups natural yoghurt (I use Barambah Organics Low Fat Natural Yoghurt, it’s brilliant)
juice of ½ lemon
2 cloves garlic, minced
4 Tbsp. chopped basil leaves (or mint, or tarragon. Whatever you have fresh on hand will do the job)
Method
Make your yoghurt by adding all of the ingredients together and shaking in a lidded container. You can store it this way for up to a week.
Lay down your wrap. Layer on baby spinach, chickpeas, grated beetroot, then apples. Top with a big dollop of your yoghurt sauce. Roll her up!

Chickpea Wrap with Basil Yoghurt

Hi internets. Sorry I have been so slack with new recipes lately! This guy comes almost unedited from Whole Living Daily, just simplified a bit for a work lunch, and it’s made such a brilliant fresh lunch this week. I give it about eighty thumbs up.

In the ingredients below, I’ve gone along with the quantities originally specified - but you know - it’s a wrap - you don’t need to be a slave to a recipe here. Use more or less where you feel it needs it.

Ingredients (makes 4)

Wrap

  • 1 ½ cups cooked chickpeas
  • 1 large raw beet, grated
  • 1 apple, sliced
  • A few handfuls of baby spinach
  • 4 whole grain wraps (I use Wattle Valley wheat and rye wraps, they’re AWESOME)
Yoghurt
  • 1 ½ cups natural yoghurt (I use Barambah Organics Low Fat Natural Yoghurt, it’s brilliant)
  • juice of ½ lemon
  • 2 cloves garlic, minced
  • 4 Tbsp. chopped basil leaves (or mint, or tarragon. Whatever you have fresh on hand will do the job)

Method

  1. Make your yoghurt by adding all of the ingredients together and shaking in a lidded container. You can store it this way for up to a week.
  2. Lay down your wrap. Layer on baby spinach, chickpeas, grated beetroot, then apples. Top with a big dollop of your yoghurt sauce. Roll her up!
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