Curried Chickpea Burrito

Spice up your lunch routine with our flavorful curried chickpea burrito.

Nutrition

Per serving: 498.11 calories, 16.99g protein, 16.61g fat, 74.83g carb, 15.93g dietary fiber, 4.99g saturated fat, 21.81g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Iron, Magnesium, Phosphorus, Zinc, Copper, Fluoride, Manganese, Selenium, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

1 (15.5 oz) can canned chickpeas, divided

2 pitted medjool dates

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh tarragon

1 tablespoon nutritional yeast (optional)

2 teaspoons curry powder

1/2 teaspoon miso paste

1 apple, cored and diced

1/2 cup cashews, chopped

1 medium carrot, shredded

1 medium celery, diced

2 tablespoons chopped shallots

4 (10-inch) whole-wheat tortillas

1 1/2 cups shredded iceberg lettuce

preparation

step 1.

In the work bowl of a food processor; combine 1 cup of chickpeas, dates, 2 tablespoons water, tarragon, nutritional yeast (optional), lemon juice, curry powder and miso paste. Blend until smooth, scraping sides half way through. Add more water, if necessary, 1 tablespoon at a time.

step 2.

In a medium mixing bowl, combine apples, cashews, celery, carrots, shallots and remaining 1/2 cup chickpeas into chickpea mixture; mix thoroughly.

step 3.

To assemble, divide filling among tortillas. Top each with lettuce. Tightly roll and serve.