breakfast and lunch with goat's cheese

Indian chickpea wrap and goat's cheese

number of people

4 persons Serves 4

preparation time

30 minuten PT30M


  • 1 tin of chickpeas (400 grams)
  • 1 tsp Madras Curry spices
  • 1 bunch of radishes
  • 1 cucumber
  • 1 mango
  • 100 grams of Bettine goat’s cheese plain
  • 4 beetroot wraps no fairytales
  • 4 tbsp spicy mango chutney
  • 1 handful of coriander
  • 1 red chilli

kitchen equipment

Cutting board
Knife, peeler
Baking tray with baking paper


Rinse the chickpeas in a colander. Leave to drain.

Mix the chickpeas with the madras curry spices. Bake in the oven for 15 minutes until golden brown.

Use a vegetable peeler to slice the cucumber lengthwise into ribbons and slice the radishes. Peel the mango and cut into thin slices.

Spread the goat's cheese over the wraps and divide the mango chutney and chickpeas over the top. Finish with cucumber ribbons, mango slices and radishes. Coarsely chop the coriander and slice the chilli into rings. Scatter with coriander and chilli rings.

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