Curry chickpea wraps

• 1 tbsp olive oil
• 1 spring onion, chopped
• 250 g canned chickpeas, drained
• 1½ tsp curry powder
• 1 tbsp lemon juice
• 1 tsp agave syrup or maple syrup
• ¼ tsp miso paste
• 2 celery sticks, chopped
• 1 carrot, grated
• 2 tortillas
• 100 g lettuce, chopped

Instructions

1. Heat 1 tbsp of olive oil in a non-stick pan over medium-high heat. Add in the white parts of the sprint onion and cook for 1-2 minutes. Add in the drained chickpeas and fry for a couple of minutes. Add in the grated carrot and chopped celery sticks and continue frying until lightly softened.
2. Add in the curry powder, lemon juice, sweetener of choice, miso paste. Season with salt and black pepper.
3. Assemble the wraps with lettuce, the chickpea mix, and green parts of the spring onions.