These tasty veggie wraps can be easily adapted for vegans by swapping the plain yoghurt for a dairy-free alternative. Packed with crunchy veg, they are a healthy choice for lunch or a light dinner.
½ onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
1 red chilli, finely chopped
2 tbsp finely chopped coriander (leaves and stalks)
1 tbsp gram flour
400g can chickpeas, drained
1 tbsp olive oil
salt and freshly ground black pepper
8 tbsp plain yoghurt
1 lemon, juice only
1 tbsp harissa paste
4 large tortilla wraps or flatbreads
½ cucumber, thinly shredded with a julienne peeler
1 carrot, thinly shredded with a julienne peeler
2 large gherkins, thinly sliced
1 Baby Gem lettuce, shredded
