EAT the season
Spiced bean, avocado and chickpea wraps
SERVES 4
FOR THE PANCAKE WRAPS
• 300g chickpea/gram flour
• lime, zest
• 1 tsp salt
• 2 twists black pepper
• 1-2 tsp chilli flakes, depending how spicy you want them
• 400ml warm water
• Coconut (or rapeseed) oil, for frying
FOR THE SALSA
• 400g tin pinto beans
• 400g tin chickpeas
• 1 red chilli, finely chopped
• 1 avocado, finely diced
• 400g cherry tomatoes, quartered
• Bunch spring onions, finely chopped
FOR THE DRESSING
• 3 limes, juice and 2 zest• 40g fresh ginger, grated• 1 tbsp fish sauce (optional)• 2 tbsp soy• 2 tbsp sesame oil
