INGREDIENTS:

For the chapatis:

• 1 mug of wheat flour to make 2 chapatis (we usually eat 2 each per meal)
• 1/3 mug of water to 1 mug of flour
• 1 tablespoon of salt
• 1 tablespoon of vegetable oil

For the salad:

• 1 large carrot (or 2 medium) = 1/3 of the volume
• red or white cabbage = 2/3 of the volume

For the sauce:

• 2 tablespoons of peanut butter
• 2 tablespoons of tamari
• 2 tablespoons lemon juice
• 6 tablespoons of water (lukewarm if possible) 

For the grilled chickpeas:

• 1 can of cooked chickpeas (the method for making canned chickpeas here)
• 3 tablespoons of vegetable oil
• salt, pepper, smoked paprika and chilli pepper

EQUIPMENT:

• 1 stove
• 1 mug (for dosing)
• 1 salad bowl or large bowl
• 1 pan
• 1 cutting board or work surface available
• 1 flask or glass bottle
• 1 grater
• 1 clamp (optional)
• 1 knife
• 1 tablespoon

STEPS:

1. Start by preparing the salad so that it marinates a little in the dressing. The detailed recipe is here.
2. Make the chapatis following the recipe detailed here.
3. Grill the chickpeas with the oil and spices in the hot pan for about 10 minutes.
4. Put salad and grilled chickpeas in the chapatis, roll up and enjoy!