It isn’t clear to me now how this came about… perhaps a series of emails between myself and Leah discussing fruits and veggies–one of us was probably eating a lunch of pureed strawberries and a cucumber. But, Leah said, something along the lines that strawberries and cucumber might make a good combination–and I took on the challenge of this combination. Over the last few days I ruminated on the idea, thinking first of a salsa or a sandwich, and then thinking, how boring and unimaginative. And in a very productive series of dreams last night, it came to me. I present you with Chopped Chickpea Strawberry Wraps. Enjoy.
Chopped Chickpea Strawberry Wraps
1 can or 2 cups cooked chickpeas, rinsed and drained
1 small jalapeno, seeded and minced
3 tablespoons chopped fresh cilantro
Zest and juice of one lime
1 large cucumber, seeded and chopped (I kept the peel on)
1 pound strawberries hulled and coarsely chopped
1/4 cup sesame seeds, toasted
1 teaspoon salt (or to taste)
Romaine leaves, collard greens, tortillas, pita or lavash for wrapping–or just a big fork!
- In a food processor, add the chickpeas, jalapeno, cilantro, lime zest and half the lime juice. Pulse until all chickpeas are coarsely chopped but not pureed.
- Move chickpea mixture to a serving bowl and toss in strawberries, cucumber, remaining lime juice, salt and sesame seeds.
- Serve in wrap of choice (I used lettuce since that’s what I had on hand, but I wish I’d had collard greens) or simply eat with a fork–it’s that yummy!