• Wash and dry produce. • Roughly chop raisins. Trim and thinly slice scallion greens (save whites for another use). Quarter lemon. Dice tomato into 1⁄2-inch pieces. • Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave 30 seconds, then drain.

• Drain and rinse chickpeas; pat dry with paper towels. • Place chickpeas in a medium bowl and mash with the back of a fork until about half the chickpeas are smooth (leave some larger pieces for texture-packed bites!). • Stir in scallion greens, drained raisins, mayonnaise, 2 tsp curry powder (4 tsp for 4 servings), and juice from one lemon wedge (juice from two wedges for 4). (Be sure to measure the curry powder—we sent more!) Taste and season with salt and pepper.

• In a large bowl, whisk together mustard, 1 tsp sugar (2 tsp for 4 servings), juice from two lemon wedges (juice from four wedges for 4), salt, and pepper until well combined. Slowly whisk in 2 TBSP olive oil (4 TBSP for 4) until smooth and creamy. • Add spinach and tomato to bowl and toss to coat; taste and season with salt and pepper if needed. TIP: Use tongs to toss salad more easily!

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

• Arrange tortillas on a clean work surface; place chickpea salad and a handful of spinach salad on bottom half of each tortilla. • Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal. Divide wraps and remaining spinach salad between plates. Top spinach salad with almonds. Serve.