Buffalo Chickpea Slaw Wraps
- 25 min
- β β¬2.23
- 2 servings
- Easy
chickpeas, white cabbage, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash white cabbage.
Cook
Remove the tough core and shred very finely
Remove the tough core and shred very finely. Wash and peel carrot, then grate finely.
Mix unsweetened soy yogurt alternative
Mix unsweetened soy yogurt alternative, apple cider vinegar thoroughly in a separate bowl.
Mix unsweetened soy yogurt alternative continue
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Thoroughly combine the already prepared white cabbage
Thoroughly combine the already prepared white cabbage, carrot, unsweetened soy yogurt alternative, apple cider vinegar in a bowl.
Do not add a second portion of the same ingredients
Do not add a second portion of the same ingredients; Heat rapeseed oil in a pan over medium heat Add chickpeas and fry for 7 minutes.
Stirring regularly
Stirring regularly, until softened and lightly browned; Lower the heat Add smoked paprika and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain tortillas
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side until flexible.
Divide the prepared chickpeas
Divide the prepared chickpeas, white cabbage, carrot over the open wholegrain tortillas.
Finish
Do not close yet
Do not close yet. Fold in the sides, roll tightly and serve seam-side down.
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