Wrap with herb chickpea puree, sweet potatoes, fennel salad and pickled onions
A nutritious wrap perfect to eat after a workout, to take on the way to your next adventure or to munch on during a quiet picnic by the sea. In addition to wraps, chickpea puree is good on sourdough bread and chickpeas - or why not eat with a salad of roasted root vegetables, quinoa and avocado!
2 packs (of 230 grams drained weight) boiled chickpeas
1 pot fresh basil
1/2 pot fresh coriander
2 dl herbal yoghurt
2 tablespoons herbal mayonnaise
Zest from 1 ecological lemon
1 large sweet potato, or 2 smaller ones
65 grams of mixed salad
2 red onions
2 dl of water
1 dl apple cider vinegar
1 teaspoon olive oil
1 red apple
1/2 cup roasted cashews, coarsely chopped
Preheat the oven to 200° C.
Scrub the sweet potatoes. Divide in half and cut into rectangular pieces. Place on a plate, mix with a little oil. Roast in the oven until soft, about 20 minutes. Let cool.
Drain and rinse the chickpeas, mash lightly with a fork (leave about half of them whole for good chewing resistance). Place the chickpeas in a bowl.
Finely chop the basil and coriander.
Turn down the herbs with the chickpeas along with the yoghurt, mayonnaise and lemon zest. Stir, season with salt.
Peel and slice the onion thinly. Place in a bowl. Boil water and vinegar. Pour over the onion. Cover and let stand for at least 15 minutes.
Cut the fennel thinly, massage with oil and a pinch of salt until it softens. Cut the apple into small cubes or thin slices. Mix into the fennel together with the cashew nuts. Sample with salt.
Put salad in the bottom of a wrap. Add a few pieces of sweet potato, a couple of spoons of chickpea puree and fennel salad on top. Top with the pickled onion. Fold the wraps.
Do the same with the rest of the wraps and the filling.
Tip! If you have nutritional yeast at home, it is super tasty to mix the sweet potatoes with 1 tablespoon of nutritional yeast, together with the oil, before baking in the oven!