Directions
- 1Mash together chickpeas, sundried tomatoes, spring onions, Dijon mustard, vegan mayo, olive oil, garlic, smoked paprika, salt, pepper, and coriander until a chunky texture is achieved.
- 2Blend cashew nuts, water, nooch, lemon juice, salt, garlic, and turmeric until a silky smooth sauce is formed.
- 3Place a tortilla in a dry frying pan. Spread half of the chickpea mixture evenly.
- 4Drizzle the cashew cheese sauce over the chickpea mixture and spread to the edges.
- 5Place another tortilla on top and cook on high heat until golden brown. Carefully flip using a plate to avoid breakage.
- 6Serve and enjoy!
Ingredients
- 5.33 flour tortillas
- 533.33 g drained, rinsed cooked chickpeas
- 2.67 tbsp chopped sundried tomatoes
- 5.33 finely sliced spring onions
- 1.33 tbsp Dijon mustard
- 2.67 tbsp vegan mayo
- 2.67 tbsp olive oil
- 2.67 cloves crushed garlic
- 1.33 tsp smoked paprika
- 0.67 tsp salt
- 1.33 black pepper
- 1.33 small handful chopped coriander
- 160 g soaked cashew nuts
- 6.67 tbsp water
- 4 tbsp nooch
- 2 tbsp lemon juice
- 0.44 tsp salt
- 1.33 garlic clove
- 1.33 pinch turmeric
Equipment
frying panblender
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