Mango Chutney Chickpea Wrap

I’ve seen many recipes where tuna has been substituted with chipckpeas. Here’s my take, more like a coleslaw with chickpeas and mango chutney. Remember to save the “aquafaba” water when you drain the chickpeas. Freeze it in ice cubes and use in baking or for vegan mayo.

Combine all the following ingredients:
1 can of chickpeas, drained and mashed
100 g cabbage, thinly sliced
1 large carrot, coarsely grated
1 dl vegan mayo
2 tbsp oat fraiche
1 dl mango chutney
salt & pepper

Serve in liba bread wrap with lettuce, cucumber, tomato, pickled red onion and extra mango chutney (if you’re addicted like I am!).