I’ve mentioned before that I don’t really enjoy meals that are entirely cold, so here’s another simple warm lunch recipe.
I first saw this recipe on the Happy Herbivore years and years ago, and have been meaning to make it ever since – it just seemed so simple that it must be too good to be true. But things kept getting in the way and it was only recently that I got around to making it – which is ridiculous really, given how quick it is to make. I wasn’t disappointed.
The Happy Herbivore uses her roasted chickpeas in hard taco shells, but I’ve never been quite sure how to eat those without them cracking and everything falling out everywhere… so I used tortilla wraps instead. Much safer. You can adapt these however you like with different spices / sauces / seasonings. I’m giving credit to the Happy Herbivore here, but really my recipe ended up being almost entirely different – and if you decide to copy this recipe, you’ll probably come up with yet another version.

Spicy roasted chickpea wraps
Recipe adapted from the Happy Herbivore
Serves 2
2 tortilla wraps
1 can chick peas, drained
1/2 tsp paprika
1/2 tsp dried chili flakes
1 tbsp hot sauce (I used Nando’s Garlic Peri Peri Sauce)
2 tbsp vegetable oil
1 large tomato
Several lettuce leaves
1/2 onion
1 tbsp mayonnaise or sour cream
Preheat the oven to 200°C (Gas mark 6 / 400°F).
In a bowl, combine the chick peas, paprika, chili flakes, hot sauce and vegetable oil. Stir well to coat.
Spread the chick peas in a single layer on a baking tray and roast until crispy (around 20 minutes).
Meanwhile, prepare your tortilla wrap with the mayonnaise and salad. Top with the roasted chick peas, wrap and serve while warm.