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1 1/2 cups cooked or one 15.5 oz. BPA-free can or tetra pack salt-free chickpeas,

drained and rinsed.

1/2 Lemon

1-2tsp Curry Powder

1tsp Date Syrup

1tsp Savory Spice Blend

1/4tsp White Miso Paste

1/2 cup chopped Celery

1/3 cup shredded Carrot

1Tbsp chopped scallion

1/3 cup chopped Cashews

1/3 cup Raisins

1 firm sweet Apple, cored and chopped

4 100% whole grain Tortillas

2 cups shredded lettuce



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 1/2 cup of chickpeas and the celery, carrot, cashews, raisins, apple, and scallion, and pulse just to combine and break up the chickpeas a bit. Last, adjust seasoning if needed.


To assemble, divide the chickpea mixture evenly onto the tortillas and top each of the tortillas and top with the lettuce. Tightly roll up each of the tortillas to make a wrap. Cut each wrap in half and serve immediately.


*Recipe from The How Not to Die cookbook by: Michael Greger M.D. FACLM