Mediterranean Chickpea Wraps
15min
15min
5
420
Chef's Note
For the best texture, don't over-roast the chickpeas - they should be slightly crispy but still tender inside. If making these wraps ahead of time for meal prep, keep the tzatziki and dressing separate until ready to eat to prevent the wraps from becoming soggy. You can also serve these ingredients in a deconstructed bowl format for a gluten-free option.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed chickpeas
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
5 large (10-inch) whole wheat wraps
1 cup hummus
1 medium, diced cucumber
1 cup, halved cherry tomatoes
1/2 small, thinly sliced red onion
1/3 cup, pitted and sliced kalamata olives
1/2 cup, crumbled feta cheese
1/4 cup, chopped fresh parsley
1/2 cup tzatziki sauce
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- 3
Spread the seasoned chickpeas on the prepared baking sheet in a single layer and roast for 15 minutes, stirring halfway through, until slightly crispy on the outside.
- 4
Remove chickpeas from the oven and toss with 1 tablespoon of lemon juice while still warm.
- 5
While the chickpeas are roasting, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
- 6
In a small bowl, mix the remaining 1 tablespoon of olive oil with 1 tablespoon of lemon juice to create a simple dressing.
- 7
To assemble each wrap, spread about 3 tablespoons of hummus on each whole wheat wrap.
- 8
Divide the roasted chickpeas evenly among the wraps (about 1/3 cup per wrap).
- 9
Top each wrap with cucumber, cherry tomatoes, red onion, kalamata olives, and feta cheese.
- 10
Drizzle each with the olive oil-lemon juice dressing and sprinkle with fresh parsley.
- 11
Add a dollop (about 1-2 tablespoons) of tzatziki sauce to each wrap.
- 12
Fold in the sides of the wrap and roll tightly from the bottom up, tucking in the sides as you go.
- 13
Cut each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper or aluminum foil for a packed lunch.
Nutrition Information (per serving)
420
15g
48g
18g
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