Cilantro-lime Chickpea Wraps
You may not believe your eyes when you read the end of this sentence, but all week I have been daydreaming about eating kale. Yes, it’s true. I admit it. I’ve thought about putting it in soups, making salads with it, and adding it to wraps. I craved kale’s distinct flavor. It is slightly bitter, yet it also reminds me of the familiar taste of raw broccoli. I’ve had a bunch of curly green kale in my fridge since Sunday and I have practically been counting down the seconds until I could use it.
For some of you, this may be a feeling you can’t relate to. I don’t think many people dream about eating kale, but if you’ve become a kale-addict as I have, then this feeling wouldn’t seem too far fetched.
This crisp leafy greens were nestled in between layers of the cilantro-lime chickpea wrap I made for dinner. While kale didn’t play a starring role, its crisp texture paired well with the creamy feel of the chickpea salad. At first bite, the flavors of lime, garlic, and cilantro mingled on my tongue. In two words, for me, this salad was simply perfection. It was just what I wanted at the time, a healthy meal that didn’t sacrifice any flavor. On top of all that, it was also pretty inexpensive to make, which my wallet is still thanking me for.
*Serves 2 if eaten just by itself / 4 if used as a part of wraps
1 can of garbanzo beans, drained and then rinsed well
1 tomato, diced
1 avocado, halved, peeled, and diced
1 large clove of garlic, diced
1 tbsp of fresh cilantro, diced (or 1 tsp of dried)
the juice of one lime
2 tsp of extra virgin olive oil
sea salt, freshly ground pepper, and garlic powder to taste (I used about 1/4 tsp of each)
2 leaves of kale, washed and then sliced into about 1 inch strips
1/2 cup of hummus for spreading on the wraps (I used jalapeno hummus, which was delicious with the cilantro lime dressing)
1- Drain and rinse the can of garbanzo beans. Add them to a bowl with the diced tomato, avocado, cilantro, and garlic. Then add the juice of one lime, the olive oil, and seasonings. Stir well. Add more salt or pepper depending. You could just eat this salad like this or add it to a wrap. It was very tasty on its own, but as I mentioned before, I had my sights set on eating kale.
For my expert wrap-wrapping technique read on.
2- I am no expert, but this method works. Lay your wrap flat and spread it with a layer of hummus (spread it all over the wrap as it acts like a glue keeping the wrap together). Then place the kale and chickpea salad on the right half of the wrap (leaving about 1 1/2 inches of space above and below where the kale and salad is). Then fold the top and bottom edges of the wrap in towards the center and begin to roll the filled side of the wrap towards the empty side, rolling it tightly as you go. Slice and serve!
Have you been daydreaming about eating any specific foods lately?