Chickpea Wraps {gluten free}

Chickpea Wraps {gluten free} | Add A Little

 
Another back to school lunch for you!! Super easy and won’t weigh you down or make you feel lethargic like a traditional wrap – It’s used in the same way but has a ton of protein to keep you fuller for longer (adios, 3 o’clock slumps!). PLUS, it’s naturally vegan and gluten free! Hooray!

Chickpea Wraps {gluten free} | Add A Little

To be honest, I only recently discovered chickpea flour, or besan, but man it has changed my ball game!
Lunch has got a whole lot more exciting, PLUS it’s super easy to make and they’re customisable!! Add in some blended spinach or beets to make coloured wraps, add herbs for flavour, and the filling is changeable to suit your needs – I’m sure some kind of sweet filling would work here too!

Chickpea Wraps {gluten free} | Add A Little

Chickpea Wraps {gluten free} | Add A Little

Have you tried using chickpea flour before? If so, what have you made?

Chickpea Wraps {gluten free} | Add A Little

Chickpea Wraps vegan, gluten free, dairy free
Serves 1

This wrap is a fantastic alternative to store bought tortillas and much healthier for you as it is naturally gluten free and super easy to make.
You can make the batter thicker and make them smaller to use them for appetisers (eg. smoked salmon and cream cheese) or use as an alternative to crepes/wraps.

1/2 cup gram flour (may be called besan)
1/3 cup water
Pinch of salt
Extra virgin olive oil

Fillings: hummus, grated carrot, cucumber, tomatoes, butter lettuce, coriander, grilled courgette

Mix the water, gram flour and salt together until no lumps remain.

Leave in the fridge for about 2 hours.

Add the olive oil and stir again. Add more water if necessary.

Cook a thin layer in a non stick pan.
When the side dries up and starts to lift, flip with a spatula (or your hands, or chopsticks as it’s quite delicate if thin).

Fill with any fillings and enjoy!

recipe adapted from The Kitchn.

Chickpea Wraps {gluten free} | Add A Little

 

 

 

Grilled Vegetable & Chickpea Salad


Grilled Vegetable & Chickpea Salad | Add A Little

I was just thinking the other day how quickly time flies. I mean, seriously, in 3 months it will be 2015. TWENTY FIFTEEN.
What even?!

Grilled Vegetable & Chickpea Salad | Add A Little

I’ve also had my first week back at school which is equally as crazy! It’s so strange to be back after such a long holiday – there’s always the struggle to the try and get your brain juices flowing the first few days.

Grilled Vegetable & Chickpea Salad | Add A Little

Anyway, I think you’ll really like this salad, it’s delicious cold as it is hot and it transports well!

And, I finally made a video! Sorry it’s a little lot over due! Whoops…

Grilled Vegetable & Chickpea Salad vegan, gluten free, dairy free

Serves 2 as a main dish, 4 as a side

This is a delicious salad that can be served warm or cold. The dressing is very light and zesty and brings the whole dish together – feel free to also add lemon zest and more dill fronds into the dressing!

1 can of chickpeas, drained and rinsed
1 courgette, cut into quarters
1 thick slice of fennel (save the fronds for topping)
A handful of grilled artichokes (I used shop bought, but feel free to grill or roast your own!)
Lemon
1 tbsp Extra virgin olive oil
Salt and pepper to taste

Preheat a grill pan until hot and then place the courgettes and fennel.

Cook the vegetables for about 2 minutes on each side or until grill marks appear and they are no longer solid.

Once cool, cut the vegetables into bite sized chunks and stir in with the chickpeas.

Add the dressing to your liking and serve!

Grilled Vegetable & Chickpea Salad | Add A Little

Peach, Corn & Gem Lettuce Salad

Peach, Corn and Gem Lettuce Salad | Add A Little

I know it’s September (whaaaatt?!) and it’s starting to get colder but I thought I’d post my final summer salad recipe because WHY NOT? (plus it’s actually kind of warm today – shock horror in England). This salad combines all the freshest ingredients with a light dressing as the fruits and vegetables really are the stars of the show.

Peach, Corn and Gem Lettuce Salad | Add A Little

Also, I’m starting school again tomorrow! Oh my god, I can’t believe how quickly summer went! I really want summer again please, thanks! But I’m quite excited to start – is that weird?

Aaaand I’m still in love with this camera. All the pictures are lookin’ fiiine (did I just say that. wow.)

Peach, Corn and Gem Lettuce Salad | Add A Little

 

Peach, Corn and Gem Lettuce Salad | Add A Little

Peach, Corn and Gem Lettuce Salad vegan, dairy free, gluten free

Serves 2 as a side

A perfect summer salad using fresh produce – try to get organic if possible and shop at your local market. The peaches and corn provide sweetness, whilst the lettuce brings a mellowness to the dish. Don’t skip the freshly ground pepper as it gives a nice kick to the salad!

1 peach (or 2 flat peaches)
1 corn on the cob
1 round of gem lettuce (or butter lettuce, or arugula for a peppery flavour)
Extra virgin olive oil
Pinch of sea salt
Freshly ground black pepper

optional: goats cheese

Boil the corn for about 5 minutes until tender and sweet.
Once cooked, run under cold water so cool enough to handle and cut the corn off the cob with a knife.

Cut the peach into bite size pieces.

Pull the leaves off the gem lettuce. Alternatively, you can cut into strips.
Add olive oil and salt to the lettuce and lay on a plate.

Top with peaches and corn and freshly ground black pepper.

Serve immediately so the leaves don’t wilt.

Peach, Corn and Gem Lettuce Salad | Add A Little