Mediterranean Chickpea & Vegetable Wrap
20min
25min
4
485
Chef's Note
For meal prep, keep the sauce separate and assemble wraps just before eating to prevent sogginess. You can also prepare all components up to 3 days ahead and store separately in the refrigerator for quick assembly throughout the week.
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
3/4 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 large, thinly sliced red bell pepper
1 medium, cut into half-moons zucchini
1/2 medium, thinly sliced red onion
1 cup, halved cherry tomatoes
2 cups, packed fresh spinach
1 juiced and zested lemon
1/4 cup tahini
1/2 cup Greek yogurt
2 tablespoons, chopped fresh dill
2 tablespoons, chopped fresh mint
1/2 cup, crumbled feta cheese
4 large (10-inch) whole wheat wraps
1 medium, diced cucumber
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a bowl, toss chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on half of the prepared baking sheet.
- 3
In another bowl, toss sliced bell pepper, zucchini, and red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and remaining black pepper. Spread on the other half of the baking sheet.
- 4
Roast chickpeas and vegetables for 20-25 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with slight charring.
- 5
While everything roasts, prepare the tahini-yogurt sauce by whisking together tahini, Greek yogurt, lemon juice (reserve 1 teaspoon), 1 teaspoon lemon zest, remaining 1 tablespoon olive oil, dill, remaining 1/4 teaspoon salt, and 2 tablespoons water until smooth.
- 6
In a small bowl, toss the diced cucumber and halved cherry tomatoes with the reserved 1 teaspoon lemon juice and a pinch of salt.
- 7
Warm the whole wheat wraps in the oven for the last 2 minutes of roasting time, or in a dry skillet for 30 seconds per side.
- 8
To assemble each wrap, spread 2 tablespoons of the tahini-yogurt sauce in the center of a wrap. Layer with 1/2 cup spinach, 1/4 of the roasted vegetables, 1/4 of the roasted chickpeas, 1/4 of the tomato-cucumber mixture, 2 tablespoons crumbled feta, and a sprinkle of fresh mint.
- 9
Fold in the sides of the wrap, then roll up from the bottom, tucking in the filling as you go. Slice in half diagonally.
- 10
Serve immediately, or wrap tightly in parchment paper and refrigerate for up to 4 hours before serving.
Nutrition Information (per serving)
485
19g
58g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!