recipes
Chickpea and feta cream wraps on a pumpkin salad
2020-10-17
Ingredients
- 2 whole wheat wraps
- 150g cooked chickpeas
- 1 tbsp. ginger paste
- 2 gloves chopped garlic
- 1 small shallot
- 1 tbsp. chopped parsley
- 2 tbsp. corn flour
- 100g cream cheese
- 80g feta cheese
- Small bunch baby spinach leaves
- 1/4 small leek
- 1/2 small cucumber
- 2 tbsp. pumpkin seeds
- 200g pumpkin, diced
- 2 tbsp. dried prunes, diced
- 2 tbsp. almonds, toasted
Method
Mash the chickpeas in a bowl using a fork. Mix in the ginger, chopped garlic, parsley, shallot, corn flour, and season with salt and pepper. Form the patties and brown on both sides on a hot oiled griddle pan. Meanwhile, cut the leeks and cucumber in strips and heat the wraps.
Blend the cream cheese and feta and pipe along the wrap, place in the patties, followed by spinach leaves and strips of vegetables. Roll up tightly and cut into pieces on a slant.
In a pan with a little olive, quickly fry the diced pumpkin for 3-4 minutes. Toss in the chopped prunes, almonds and pumpkin seeds. Serve the pumpkin salad onto plates with the stuffed wraps on top.
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