Mango Curry Chickpea Salad Wraps

My parents, truly awesome souls, helped us pack in Toronto before our move. Rob and I (mostly Rob) had tucked our possessions into three categories: 1) perma-storage destined for my brother’s basement; 2) Texas-bound or 3) with us on our roadtrip. Granted, the kitchen was the last thing to be packed, especially since I was still using it.  As our last weekend in Toronto continued, we had packed nearly everything from the kitchen. The cube was nearly full and we had successfully loaded all four of our bikes. (Initially, we were concerned they wouldn’t all fit)

I had one kitchen drawer left. We had to decide what to do with my spices. I have a fewlot. My master plan was to bring my little jars down with me and replenish as needed once I arrived. I had already imposed a no spice replenish ban while in Toronto so I was due for more. For my less used spices, I figured I would simply use what I had left in my jar.

Instead, my Mom suggested I go on a spice holiday. WHAT? No spices for a year?! Even I have my limits. Spices are what make my food taste good!  I was given one bag to fill. All my little jars came with me. Even the empty ones.

Now that the dust has settled, I pounced on these chickpea salad wraps. Sweetened with fresh mango, spiced with ginger and garam masala with a touch of cilantro. Sweet, spicy and tart – a great trio. Mash them up and then wrap it in a lettuce wrap for an easy meal. I was worried I would have needed to add citrus juice, but this wasn’t dry in the slightest. It probably depends on your mango, so your results may vary.

Can you tell I have become more simple in my kitchen? Something about the hot weather makes me more lazy at home. 😛

This is my submission to Deb for this week’s Souper Sundays and this month’s Random Recipes from saved cookbooks.

Mango Curry Chickpea Salad Wraps
Adapted from The Great Vegan Bean Book

1.5 cups cooked chickpeas, rinsed and drained if canned
1 small mango, peeled and cubed (~3/4 cup)
1 tsp grated ginger
1 tbsp minced cilantro
1/4 tsp garam masala
salt, to taste
4 lettuce leaves

1. In a medium bowl, combine chickpeas and mango. Use a potato masher to crush into a chunky consistency. Stir in ginger, cilantro, garam masala and salt to taste. Scoop inside lettuce leaf and eat.

Serves 2-3.