Yes, it is time again to try a recipe from my favourite authors David Frenkiel and Luise Vindahl from The Green Kitchen Stories! And I am 100% sure I will do you a great pleasure with this super creamy, fresh and delicious chickpea salad!
Now that I discovered how easy and great it is to make homemade veggie pancakes / wraps, I had to make these gorgeous yellow carrot turmeric babies again. And yes, I wanted a bit of a different filling than the last version I made (hummus, spinach, goats cheese and pomegranate seeds). The creamy chickpea salad recipe from The Green Kitchen at Home cookbook was still in the back of my mind.
Since I am eating less and less meat and animal products, I start to eat more and more legumes. A great source of nutrients, a good taste and great for a large variety of dishes, like this salad. The combination with apple makes it crispy and refreshing. The tahini dressing gives it a smooth and creamy feeling and texture.
I love it when a plan comes together like these wraps. And what I love even more is that the recipes from David and Luise make sense, they are perfect, easy and really bring value to your life. I love to develop my own recipes, but making recipes from others that are so good almost feels like a present!
I hope you will enjoy it as much as I did / do!
carrot wrap with creamy chickpea salad
carrot wrap (pancake) filled with spinach and a salad of chickpea, apple & tahini
- 230 gr chickpeas weight excluding water
- 125 gr red apple
- 6 sprigs chives
- 1 1/2 tbsp tahini
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1 pinch pepper
- 1 pinch salt
- 2 eggs
- 20 gr quinoa flour
- 40 gr rice flour
- 85 gr carrot
- 200 ml almond milk unsweetened
- 1/8 tsp turmeric
- 1/4 tsp ground coriander
- 1 pinch pepper
- 1 pinch salt
- 1 tbsp coconut oil deodorized
- 50 gr spinach
- 15 gr sunflower seeds
- 6 leaves basil
- 15 gr micro greens
start with making the pancake / wrap mix: grate the carrot with your food processor. Put all the ingredients in your blender and mix until light and well combined. Set aside in the fridge for 30 minutes
roast the sunflower seeds in a non-stick pan until golden brown
mix the ingredients for the dressing and whisk until well combined
drain and rinse the chickpeas. Cut the apple into small cubes and finely chop the chives (or cut with scissors like I always do!). Mix together and carefully stir in the dressing until well combined. Set aside
heat a small (15 cm) non-stick pan and grease with a little bit of coconut oil. Add a small amount of the pancake mixture. Flip ones the top of the pancake is dry. The mixture should be enough for 6 small pancakes / wraps
fill each of the pancakes with some leaves of spinach and a large scoop of chickpea salad. Garnish with some basil, sunflower seeds and micro greens. Season to your own taste with pepper and salt
the recipe for the chickpea salad originates from my favourite cookbook The Green Kitchen at Home, form the super talented photographers, recipe creators and authors David Frenkiel & Luise Vindahl from The Green Kitchen Stories