Curried Chickpea Wraps

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
One of the ingredients of curry powder, which is one of my favorite spice mixes, is turmeric. Besides being so good for you, turmeric gives the blend its beautiful yellow color. The curried chickpea filling in this recipe also great on top of roasted sweet potatoes, in lettuce wraps, or served as a dip.
4.39 from 26 votes
Course Main Course
Difficulty Moderate
Servings 4
Daily Dozen


  • cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
  • 1 ½ teaspoons curry powder, or to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon date sugar
  • ¼ teaspoon white miso paste
  • Savory Spice Blend to taste
  • ½ cup chopped celery
  • cup shredded carrot
  • cup chopped cashews
  • cup raisins
  • 1 firm sweet apple, cored and chopped
  • 1 tablespoon chopped scallion
  • 2 cups shredded lettuce or dark leafy greens of choice
  • 4 100% whole-grain tortillas


  • In a food processor, combine 1 cup of the chickpeas with the curry powder, lemon, date sugar, miso, and Savory Spice Blend to taste with 3 to 4 tablespoons of water. Process until smooth. Add the remaining ½ cup of chickpeas and the celery, carrot, cashews, raisins, apple, and scallion, and pulse just to combine and break up the chickpeas a bit. Taste and adjust the seasonings, if needed.
  • To assemble, divide the chickpea mixture evenly onto the tortillas and top each with the lettuce. Tightly roll up each of the tortillas to make a wrap. Cut each wrap in half and serve immediately.
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