Curried Chickpea Salad

We went to a restaurant in Angelica for lunch on my birthday and had a curried chickpea wrap. We both liked it but agreed that we should be able to make it better at home. Tonight we had our first attempt based on this recipe, but because I didn't want to waste the good ingredients in case we didn't like it, we halved the recipe. Also, 

 we had no limes, so we used lemon juice; 

 we had no olive oil, so we used just a tiny bit of vegetable oil; 

 we had no maple syrup, so we used honey; 

 we had no cumin seeds, so we used ground cumin; 

 we had no raisins, so we used dried apricots; 

 we had no red pepper, so we used green;

 we had no red onions, so we used Vidalia*; 

 we had no fresh parsley**, so we used a bit of dried parsley; 

 we had no pitas, so we used homemade bread; 

 and we had no mixed greens, so we used red leaf lettuce. 

I feel like this is some children's book about curried chickpea salad during the Great Depression. By the way, we liked this a lot. Probably a new staple. 

Oh, and we added carrots and put toasted almonds on top. 

*which for some reason were cheaper at Wegmans than yellow onions were. 

**or cilantro, but there will never be cilantro in my mouth voluntarily if I'm in charge of cooking.