Mediterranean Chickpea and Vegetable Wrap
15min
15min
3
420
Chef's Note
For the best texture contrast, make sure to roast the chickpeas until they're truly crispy. You can prepare the chickpeas and vegetables a day ahead and store them in the refrigerator, then simply reheat before assembling for a quicker lunch. For a more authentic Mediterranean flavor, try using za'atar seasoning on the chickpeas if you have it available.
Tags
Ingredients
1 15-oz can, 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
1 medium, thinly sliced red bell pepper
1 medium, cut into thin strips zucchini
1/2 medium, thinly sliced red onion
3 pieces whole wheat lavash or large tortillas
6 tablespoons hummus
1/3 cup, crumbled feta cheese
1/4 cup, pitted and sliced kalamata olives
1/2 medium, thinly sliced cucumber
1 cup fresh spinach leaves
1 tablespoon fresh lemon juice
2 tablespoons, chopped fresh dill
2 tablespoons, chopped fresh mint leaves
3 tablespoons tzatziki sauce
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, toss the drained chickpeas with 1 tablespoon of olive oil, ground cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and black pepper until evenly coated.
- 3
Spread the seasoned chickpeas on half of the prepared baking sheet in a single layer.
- 4
In another bowl, toss the sliced bell pepper, zucchini strips, and red onion with the remaining 1 tablespoon of olive oil and 1/4 teaspoon salt.
- 5
Spread the vegetables on the other half of the baking sheet in a single layer.
- 6
Roast the chickpeas and vegetables in the preheated oven for 15 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with slight charring.
- 7
While the chickpeas and vegetables are roasting, warm the lavash or tortillas according to package instructions.
- 8
To assemble each wrap, spread 2 tablespoons of hummus on each lavash or tortilla.
- 9
Divide the roasted chickpeas and vegetables evenly among the wraps.
- 10
Top each wrap with equal portions of feta cheese, kalamata olives, cucumber slices, and spinach leaves.
- 11
Drizzle each wrap with 1 teaspoon of fresh lemon juice and sprinkle with fresh dill and mint.
- 12
Add 1 tablespoon of tzatziki sauce to each wrap.
- 13
Fold in the sides of the lavash or tortilla and roll tightly to form a wrap. Cut in half diagonally before serving.
Nutrition Information (per serving)
420
15g
48g
19g
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