Chickpeas are another versatile staple in any vegan diet. This roasted chickpea wrap recipe is one of my favorites to make on a Sunday, when I know I have a busy week ahead. Prep everything in advance and you can just fill the tortilla and enjoy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 3-4 wraps
What You'll Need
1 can of chickpeas
1 tablespoon of olive oil
1 tablespoon of smoked paprika (regular paprika works too)
1 tablespoon of garlic powder
salt and pepper to taste
Wrap of your choice (I use Trader Joe's Tortillas)
1 handful of fresh baby spinach
2 tomatoes (chopped)
1 large cucumber (chopped)
1 can of olives
Salad dressing of your choice
Cooking Instructions
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Drain and rise your chickpeas.
Season chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
Cook seasoned chickpeas for 15-20 minutes. You want them to be slightly crispy but not burnt.
While the chickpeas are cooking, chop your tomatoes, and cucumber.
Once the chickpeas are cooked, begin assembling your wrap. I like to start with the spinach, add the chickpeas, then top with tomatoes, cucumber, and olives. Finish with salad dressing.
Fold your wrap and enjoy!
Store your chopped veggies and chickpeas in separate airtight containers for 3-4 days.
Tips!
You do not have to heat up your chickpeas when you make your other wraps. It is up to you if you want to eat them hot or cold in the wrap.
This recipe also works on a pita!
Chickpeas are a great protein source. If you are opting to use more chickpeas per wrap, I would suggest cooking two cans for your prep day.
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