Curried Chickpea Salad Lettuce Wraps (15g Protein)

A no-cook lunch for days when the kitchen feels like too much. The dressing is blended silken tofu spiked with curry powder and maple — creamy without mayonnaise — and the chickpea salad it coats is crunchy, a little sweet, and happy in the fridge for three days.

Ingredients

• 150g silken tofu
• 1 tbsp maple syrup
• 2 tsp Dijon mustard
• 2 tsp mild curry powder
• 2-3 tbsp unsweetened soya milk
• 2 x 400g tins chickpeas, drained and rinsed
• 2 celery sticks, chopped
• ½ red pepper, chopped
• 3 tbsp dried cranberries
• 2 spring onions, sliced
• Salt and black pepper
• 8-12 lettuce leaves (red leaf or butterhead)
• 2 tbsp chopped pecans

Method

1. 1Blend the silken tofu, maple syrup, Dijon mustard and curry powder until completely smooth, adding soya milk a spoonful at a time until the dressing pours slowly off a spoon.
2. 2Roughly chop the chickpeas — a few pulses in a food processor or a minute with a knife — and tip into a large bowl with the celery, red pepper, cranberries and spring onions.
3. 3Pour over the curry dressing, toss until everything is coated, and season with salt and black pepper.
4. 4Spoon into the lettuce leaves and scatter with the chopped pecans just before eating.

Tips for GLP-1 appetites

• Chopping the chickpeas rather than leaving them whole makes the salad easier to eat slowly — no chasing beans around the wrap.
• The dressed salad is also good on crispbread or spooned straight from the tub when even lettuce feels like admin.