A quick, protein-rich and fresh roll that can be prepared swiftly and packed for an on-the-go meal, this chickpea salad wrap can well be your new favourite meal. The chickpea salad wrap, made in very little oil, contains the freshness of crisp veggies and the healthy quotient of boiled chickpeas all rolled into highly nutritious multigrain rotis – components that make up a delicious and nutritious snack on a working day.
Of the different nourishing snack-time recipes, rolls and wraps are by far among the quickest and delicious ones. The stuffing itself can be thoroughly loaded with veggies and protein before it is wrapped in a similarly nutritious multigrain roti. A perfect wrap is a combination of these two healthy and delicious components, served warm at the snack table or carried in the tiffin as an on-the-go bite on a particularly busy day.
The chickpea salad wrap is a type of roll which caters to both these needs rather well. Not only is it quick to make, but it also stays fresh longer. It can be packed in parchment paper or foil as a filling snack for that late afternoon, early evening binge hour.
Preparing the chickpea salad wrap at home is a no-brainer. All you need to do in advance is boil the chickpeas to cut down on the cooking time on a busy working day morning. What comes next is mixing the chickpeas with crisp, fresh veggies and salad dressing to prepare the stuffing that goes into the mu
Read MoreTo make the filling for the wrap, start by mashing a few chickpeas with a fork and leave the rest whole, for a textural creaminess.
Add cucumber, tomatoes, lettuce, onions and carrots to the chickpeas and mix well.
To make the dressing, whisk together Greek yoghurt, lemon juice, olive oil, honey, mustard, grated garlic, cumin powder, salt and pepper together.
Pour the dressing over the chickpeas and veggie mix and toss well.
To assemble the wrap, lightly warm the multigrain rotis on a tawa for 30 seconds on each side. Spread the chickpea stuffing along the centre of each roti. Drizzle the grated paneer and mint chutney.
Fold the sides of the roti into a tight wrap. Cut in half and serve immediately. Alternatively, fold the wrap in parchment paper to prepare a takeaway meal.
1 Boiling the chickpeas perfectly so they retain their shape without turning soggy is essential for making this wrap. Bring the chickpeas to the perfect boil by cooking them in the TTK Prestige Pressure Cooker. Just two or three whistles are enough to soften the chickpeas.
2 Make the multigrain rotis ahead of time so they cool down sufficiently by the time you are ready to get started on the wraps. Fluffy, light rotis can be roasted on the TTK Prestige Omega Select Plus Non-stick Omni Tawa, an ideal pan for making warm rotis.
3 The salad dressing used for infusing flavour into the chickpeas and veggie mix needs to be airy, light and at a spreadable consistency so it can entirely coat the salad ingredients. Use the TTK Prestige Hand Blender to whisk the Greek yoghurt with different spices and herbs for aerating the salad.
4 To prepare warm, fresh wraps as an after-school snack or as a high-tea meal, warm the multigrain rotis on the TTK Prestige Omega Select Plus Non-Stick Omni Tawa. The rotis can be folded and crispened into a frankie-style wrap on this tawa, without the risk of the stuffing sticking to the surface of the pan, just in case a little spills out.
5 And for a more sophisticated, restaurant-style, grilled touch, it is possible to cook the wrap on the TTK Prestige Cast Iron Scratch Resistant Grill Pan which will lend the roll a charred, striped textural aesthetic.
One reason for the wrap to turn soggy is that the chickpea salad has turned watery. This will moisten the consistency of the roti and turn the whole roll into a mushy mess. Keep the chickpea salad slightly dry to maintain the consistency of the wrap.
Certainly. For a more indulgent touch, butter can be lightly brushed on both sides of the folded wrap as it crispens on the tawa. This will not only crispen the roti well, but also introduce a buttery, creamy nuance into the recipe. However, the best way to cook the wrap is in just about half a teaspoon of oil.
Yes. Prepare the salad dressing and store it in a refrigerated mason jar until it is time to toss the chickpeas and veggie mix into the stuffing for the wrap.
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