Crispy Chickpea & Tomato Wraps

In recent years, the shift towards plant-based meals has surged, reflecting a growing awareness of health, sustainability, and ethical eating. As more individuals turn to vegetarian and vegan diets, the demand for inventive, flavorful, and satisfying recipes has never been higher. This evolution in culinary preferences has opened up a world of possibilities for both novice and experienced cooks alike to explore the vibrant realm of plant-based cuisine. One such dish that stands out in this movement is the Crispy Chickpea & Tomato Wraps. This wholesome recipe not only tantalizes the taste buds but also provides a nutritious meal option that is perfect for lunch, dinner, or even a quick snack.

Discover the delicious and nutritious Crispy Chickpea & Tomato Wraps, a perfect addition to your plant-based meal rotation. With crispy roasted chickpeas, fresh cherry tomatoes, creamy avocado, and vibrant greens, these wraps are packed with flavor and essential nutrients. Ideal for lunch, dinner, or a quick snack, this accessible recipe makes cooking with whole foods enjoyable for everyone. Dive into the world of healthy, satisfying meals that nourish your body and delight your taste buds!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup fresh spinach or arugula

4 whole wheat or spinach tortillas

1/4 cup tahini

2 tablespoons lemon juice

Fresh cilantro or parsley for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare Chickpeas: In a mixing bowl, combine the drained chickpeas, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss until the chickpeas are well-coated with the spices.

Roast Chickpeas: Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Roast them in the oven for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden brown.

Make Tahini Dressing: While the chickpeas are roasting, whisk together the tahini, lemon juice, and a pinch of salt in a bowl. Add a bit of water, one tablespoon at a time, until you achieve a smooth, pourable consistency. Set aside.

Assemble the Wraps: Once the chickpeas are done roasting, remove them from the oven and allow them to cool slightly. Lay a tortilla flat on a clean surface and spread a tablespoon or two of the tahini dressing across the center.

Layer the Ingredients: Top the tahini with a handful of fresh spinach or arugula, some sliced avocado, halved cherry tomatoes, and finally, a generous amount of the crispy chickpeas.

Wrap It Up: Fold in the sides of the tortilla and then roll it up from the bottom, tucking in the filling as you go for a neat wrap.

Serve: Slice the wraps in half diagonally and garnish with fresh cilantro or parsley if desired. Serve immediately with extra tahini dressing on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 wraps