INGREDIENTS
3/4 cup
dry chickpeas (or one 15 ounce can cooked, rinsed and drained)
1/2
red pepper, chopped
1/4 cup
cilantro, chopped
1/4 cup
raisins
2
large sprouted wheat tortillas (gluten free option: use gluten free tortillas)
2 cups
baby spinach
Dressing:
1/2
lime, juiced
1 tsp
curry powder
1 tsp
honey (vegan option: use 1 teaspoon coconut nectar)
2 tbsp
extra virgin olive oil
salt and pepper,