Vegan chickpea wrap

When I hear people say that fasting is hard, I just think they don't really want to do it. There are so many nutritious and easy-to-prepare options available that I don't understand where the difficulty lies.

I don't really fast, I admit. I wasn't raised to do it, and it seems a bit pointless to me.

I prefer a balanced diet and I never miss an opportunity to be kind to others... that's what it's all about, after all.

Whatever!

Let me tell you how I made this wonderful wrap and what ingredients I used.

We need:

Tortilla

Boiled chickpeas (soak them overnight and boil them the next day with salt and pepper for about 2 hours. If you have leftovers, keep them in the freezer)

Tomatoes, cucumbers (if you prefer bell peppers, there's nothing wrong with that)

Red onion / scallions

Herbs (dill, parsley)

Vegan mayonnaise (I made mine myself)

Pickles

Lettuce and red cabbage

A little garlic

First of all, let the chickpeas cool. Mix the mayonnaise with: diced pickles, salt, pepper, all the chopped herbs, chopped onion, and a little garlic.

Dice the tomatoes and cucumbers and leave them to drain with a little salt.

Finely shred the cabbage as well, and season with a little salt.

Once the chickpeas have cooled, crush them by hand—we don't want a paste—and mix them with the mayonnaise sauce made previously.

Assemble the tortilla as in the photo and place it on a hot grill for 1 minute on both sides.

If it’s not good, I’m waiting for complaints.

I served it with nachos and tomato sauce.