Mediterranean Chickpea & Vegetable Wrap
20min
25min
2
580
Chef's Note
For meal prep, keep the roasted chickpeas and vegetables separate from the wraps until ready to assemble. This prevents the wraps from getting soggy. You can also add a thin layer of hummus on both the top and bottom of the wrap to create a moisture barrier between the fillings and the bread.
Tags
Ingredients
1 can (15 oz), drained and rinsed chickpeas
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon, plus more to taste salt
1/4 teaspoon, plus more to taste black pepper
1 medium, thinly sliced red bell pepper
1 medium, cut into half-moons zucchini
1/2 medium, thinly sliced red onion
2 cloves, minced garlic
2 pieces whole wheat lavash or large tortillas
1/2 cup hummus
1/3 cup, crumbled feta cheese
1/4 cup, pitted and chopped kalamata olives
2 cups, loosely packed fresh spinach
1 tablespoon fresh lemon juice
2 tablespoons, chopped fresh dill
2 tablespoons, chopped fresh parsley
1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, toss the drained chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
- 3
Spread the seasoned chickpeas on one half of the prepared baking sheet in a single layer.
- 4
In another bowl, toss the sliced bell pepper, zucchini, and red onion with 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 5
Spread the vegetables on the other half of the baking sheet in a single layer.
- 6
Roast both the chickpeas and vegetables for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.
- 7
While the chickpeas and vegetables are roasting, in a small bowl, combine the chopped dill, parsley, lemon zest, lemon juice, and remaining 1 tablespoon olive oil. Season with a pinch of salt and pepper.
- 8
Warm the lavash or tortillas in the oven for the last minute of roasting time, or in a dry skillet over medium heat for about 30 seconds per side.
- 9
To assemble each wrap, spread 1/4 cup hummus on each lavash or tortilla, leaving a 1-inch border around the edges.
- 10
Layer 1 cup of fresh spinach on top of the hummus.
- 11
Divide the roasted vegetables and chickpeas evenly between the two wraps.
- 12
Sprinkle each wrap with half of the feta cheese and chopped kalamata olives.
- 13
Drizzle the herb-lemon mixture over the fillings.
- 14
Fold in the sides of the lavash or tortilla, then roll tightly from the bottom up, tucking in the sides as you go.
- 15
Cut each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper or aluminum foil for a portable lunch.
Nutrition Information (per serving)
580
22g
65g
28g
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