Curried Chickpea Burrito

Curried Chickpea Burrito
Author: Chef JR Jacobson
Photograph: Xuan Huang

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


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.


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


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.