Ingredients
Units
Scale
- 1 (15 oz) can chickpeas, rinsed and dried
- 2-3 Tbsp olive oil
- 14 oz extra-firm tofu, pressed and cubed (or 2 cups cooked chicken, chopped)
- 1/4 cup plain Greek yogurt
- 1-2 Tbsp curry powder (to taste)
- 2-3 Tbsp lemon juice
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 cup cashews
- 1-2 Tbsp everything bagel seasoning (or salt, pepper, garlic powder)
- 8 large tortillas, cheese wraps, and/or Romaine lettuce leaves)
Instructions
- Roast the chickpeas:
Preheat oven to 425°F. Spread chickpeas on a parchment-lined baking sheet. Drizzle with olive oil, toss to coat, and season. Roast for 20–25 minutes, until golden and slightly crispy. - Prepare the protein:
If using tofu, roast alongside chickpeas or grill until lightly browned. If using chicken, cook and chop into bite-sized pieces. - Make the dressing:
In a small bowl, mix yogurt, lemon juice, and curry powder until smooth. - Assemble the filling:
In a large bowl, combine chickpeas, tofu or chicken, carrots, celery, onion, cilantro, and cashews. Pour dressing over and toss until evenly coated. - Serve:
Spoon filling into wraps or lettuce leaves and serve immediately.
Notes
Camping prep tips:
- Roast chickpeas and tofu ahead of time and store in separate containers in your cooler
- Chop vegetables and store separately for freshness
- Mix dressing ahead and store in a sealed container
- Assemble wraps fresh at camp for best texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian