Hummus and crunchy veg wraps
A Middle Eastern lunch for the galley that copes with rough seas, needs no fridge, about 15 min hands-on.
- Lunch
- Middle Eastern
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas400 g (100 g)
- Tahini60 g (15 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Garlic (bulb)12 g (3 g)
- Extra-virgin olive oil32 g (8 g)
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
- Green/white cabbage160 g (40 g)
Method
- Mash chickpeas with tahini, lemon, garlic and oil.
- Spread on tortillas.
- Add grated carrot and shredded cabbage; roll up.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Gluten, Sesame — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 517
- protein
- 16 g
- fat
- 24 g
- carbs
- 64 g
- sugar
- 10 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes