Mediterranean Chickpea & Vegetable Wraps
20min
25min
4
485
Chef's Note
For meal prep, keep the components separate and assemble just before eating to prevent soggy wraps. The roasted chickpeas and vegetables can be made up to 3 days ahead and stored in the refrigerator. For extra crunch, try adding toasted pine nuts or pepitas to your wraps.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed chickpeas
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 large, thinly sliced red bell pepper
1 medium, cut into half-moons zucchini
1 medium, thinly sliced red onion
3 cloves, minced garlic
1 cup, halved cherry tomatoes
4 large (10-inch) whole wheat tortillas
1 cup hummus
1/2 cup, crumbled feta cheese
1/3 cup, pitted and chopped kalamata olives
1/4 cup, chopped fresh parsley
2 tablespoons, chopped fresh mint
1 medium, juiced and zested lemon
2 cups baby spinach
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
In a medium bowl, toss the drained chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Spread the seasoned chickpeas on one half of the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until crispy on the outside.
- 4
Meanwhile, in another bowl, toss the sliced bell pepper, zucchini, and red onion with 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and remaining black pepper.
- 5
Spread the vegetables on the other half of the baking sheet with the chickpeas for the last 15 minutes of cooking time.
- 6
While everything roasts, in a small bowl, combine the remaining 1 tablespoon olive oil, lemon juice, lemon zest, chopped parsley, mint, and remaining 1/4 teaspoon salt to make a dressing.
- 7
Warm the tortillas according to package directions or for about 30 seconds in a dry skillet.
- 8
To assemble each wrap, spread 1/4 cup hummus on each tortilla, then layer with 1/2 cup baby spinach.
- 9
Divide the roasted chickpeas and vegetables evenly among the tortillas. Top each with cherry tomatoes, feta cheese, and kalamata olives.
- 10
Drizzle each wrap with the herb-lemon dressing, then fold in the sides and roll up tightly.
- 11
Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for a portable lunch.
Nutrition Information (per serving)
485
18g
58g
22g
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