Some years ago, I bought a wrap in my school’s cafeteria. The wrap was, along with the other items in that refrigeration unit, catered (for lack of a better term) by a nearby Middle Eastern restaurant. The overpriced, flatbread wrap contained lightly mashed, well-seasoned spicy chick peas, and I thoroughly enjoyed it. I never ate it again though – I rarely eat cafeteria food – so I don’t know why I remembered about this insignificant school meal today but remember I did.

I attempted to re-create the wrap and I must say that I came dangerously close to success. However, I used a regular wrap instead of flatbread and added tomatoes for some pizazz. Next time, I think I will add garlic and sautéed onions.

It’s also worth mentioning that this is a great lunch or dinner idea for vegetarians (you sick bastards… Just kidding… Or am I?)

(Yield: About 6 wraps)

Chick pea wrap filling:

2 15 oz cans chick peas, rinsed, drained

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1.5 tsp yellow curry powder

1 tsp cumin seeds

1 pinch cayenne pepper

¾ tsp freshly ground black pepper + ¾ tsp salt

Procedure: Combine all ingredients in a food processor fitted with the blade attachment. Puree until chunky (we’re not making hummus) and re-season if necessary. Ta-da!