3 Easy Vegan Chickpea Meals for Beginners!
Recipes in this Video
Sweet Mustard Chick’n Wraps are a modern American creation, reflecting the trend of healthy, quick meals that cater to busy lifestyles. These wraps combine protein-rich chicken with fresh vegetables and a tangy mustard sauce, making them a popular choice for lunch or light dinners. They can be easily customized with various ingredients and are often enjoyed in meal prep for convenient weekday lunches.
Ingredients
- ●chicken breast
- ●sweet mustard
- ●tortilla wraps
- ●lettuce
- ●tomatoes
- ●cucumber
- ●red onion
- ●cheddar cheese
- ●avocado
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Cook chicken breast until fully cooked and no longer pink in the center.
- 2Slice the cooked chicken into strips.
- 3Spread sweet mustard evenly over each tortilla wrap.
- 4Layer lettuce leaves on top of the mustard.
- 5Add sliced tomatoes, cucumber, and red onion on the lettuce.
- 6Place the chicken strips on top of the vegetables.
- 7Sprinkle shredded cheddar cheese over the chicken.
- 8Add slices of avocado on top of the cheese.
- 9Season with salt and black pepper to taste.
- 10Wrap the tortilla tightly around the filling.
- 11Cut the wrap in half for easier handling.
- 12Serve immediately or wrap in foil for meal prep.
Ingredient Alternatives
sweet mustard
Healthier: honey mustard
Cheaper: yellow mustard
Honey mustard adds sweetness with fewer calories than sweet mustard.
tortilla wraps
Healthier: whole wheat wraps
Cheaper: pita bread
Whole wheat wraps offer more fiber, while pita bread is often cheaper.
cheddar cheese
Healthier: low-fat cheese
Cheaper: processed cheese
Low-fat cheese reduces calories, while processed cheese is often less expensive.
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based protein, while chicken thighs are cheaper than breasts.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups chickpeas, cooked
- ●4 medium potatoes, peeled and diced
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tomatoes, chopped
- ●1 can coconut milk (400ml)
- ●2 tbsp curry powder
- ●1 tsp cumin
- ●1 tsp turmeric
- ●1/2 tsp chili powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
- 5Stir in the curry powder, cumin, turmeric, and chili powder, cooking for another minute to toast the spices.
- 6Add the cooked chickpeas and coconut milk, stirring to combine. Bring to a simmer.
- 7In a separate pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- 8Once the chickpea mixture is simmering, add the cooked potatoes and gently mix to coat them in the curry sauce.
- 9Season with salt to taste and let it cook for another 5 minutes to heat through.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 cup vegan chick'n strips
- ●2 cups mixed greens
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup cucumber, diced
- ●1/4 cup vegan mayonnaise
- ●1 tbsp lemon juice
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the vegan chick'n strips, mixed greens, cherry tomatoes, red onion, and cucumber.
- 2In a separate small bowl, mix together the vegan mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth.
- 3Pour the dressing over the salad ingredients and toss gently to combine.
- 4Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
- 5Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
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