These spicy roasted chickpea wraps are full of crispy chickpeas, crunchy salad, and garlicky sauce – an easy, tasty vegetarian lunch idea!
Chickpeas are so underrated. Throw them in a simple curry, make an amazing sandwich filling, blitz them up to make vegetarian mince… there’s no end to how you can use the humble chickpea. Here’s one of my favourite ways to use chickpeas – roasted until crispy, and served in these spicy roasted chickpea wraps.
Vegetarian lunch idea
I often get into a bit of a lunch rut, making the same few meals over and over again – scrambled eggs on toast, beans on toast, a cheese sandwich, soup… and repeat, and repeat, and repeat. All delicious, but not that exciting when I have them day after day.
These spicy chickpea wraps are a great vegetarian lunch idea to add to the rotation! The chickpeas are roasted until they’re nice and crispy, and along with some creamy garlic mayo and crunchy veggies, it all makes an incredibly satisfying lunch.
One of the best things about these spicy roasted chickpea wraps is that they’re made with really simple ingredients, and I can make them using just what I already have in the house – no need to go to the shops specially.
I always have a tin of chickpeas in the cupboard, wraps in the freezer, and various kinds of salady bits in the fridge – lettuce, tomatoes, cucumber, that kind of stuff.
Just stick it all together (via a quick roasting in the oven for the chickpeas), and you’ve got a simple, but insanely tasty, lunch.
Spicy roasted chickpeas
To begin, prepare the roasted chickpeas. As usual, I used tinned chickpeas for a quick and hassle-free meal – feel free to cook dried chickpeas from scratch if you prefer!
Just mix them with some spices (I used smoked paprika, cumin and chilli powder), a good pinch of salt and pepper, and a dash of oil.
Then lay them out on a baking tray to get all roasty.
While the chickpeas are roasting, prepare your wraps.
I used these nice wraps that are a bit thicker than your standard tortilla, but any old wrap will do just fine!
Add a good smear of garlic mayo, and plenty of salad. I’m not really a salad person in general, but once it’s all wrapped up in the bread with those warm, spicy chickpeas, it’s a really lovely way to add some freshness.
Can these chickpea wraps be packed in a lunchbox?
In short: Yes, but they’re better eaten straight away.
I love the contrast of the cold salad in these wraps with the warm, crunchy chickpeas. It works so well.
If you pack them in a lunchbox, you’ll still get all the same lovely flavours, but the roasted chickpeas will obviously be cold. They also lose some of their crunch when they cool.
So while these spicy roasted chickpea wraps can totally be a vegetarian lunchbox option for you if you want them to be, my preference would be to save them for a tasty Saturday lunch.
How can I adapt these spicy chickpea wraps?
There are so many ways you could put your own spin on this recipe, either because you don’t have the right ingredients, or just because you fancy a change.
Here are a few ideas:
- Use different spices to give your chickpea wraps an entirely different vibe – try Indian spices, or TexMex spices, for example.
- Swap the wraps for pitta bread, naan, or any other kind of wrappable / foldable bread – you could even just serve the roasted chickpeas in a regular sandwich (though some will probably fall out!).
- Or if you’re not a bread fan, just make a spicy roasted chickpea salad instead.
- Use hummus, hot sauce, or any other favourite sauce instead of the garlic mayo.
- Replace the chickpeas with a different type of bean – roasted black beans are great!
I always wonder why I don’t make roasted chickpeas more often, as they’re so versatile, and so delicious! I will definitely be making these spicy roasted chickpea wraps again soon.
Spicy roasted chickpea wraps
For the spicy roasted chickpeas:
- 400 g tin chickpeas, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tbsp oil
- 2 tsp smoked paprika
- 1 tsp hot chilli powder
- 1/2 tsp cumin
- Black pepper
- 2 wraps or flour tortillas
- 1 tbsp garlic mayonnaise (use vegan mayo if needed)
- Small handful salad leaves
- ~ 6 cherry tomatoes, halved
- ~ 2 inch piece cucumber, cut into small chunks
- Add the drained chickpeas to a mixing bowl, along with the oil, spices, and a good pinch of salt and pepper. Mix thoroughly. Spread them out in a single layer on a baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until crisped up to your liking.
- While the chickpeas are roasting, prepare the remaining ingredients. Lay the two wraps out on a board, and top with a smear of garlic mayonnaise. Add the salad leaves, halved cherry tomatoes, and some pieces of cucumber.
- When the chickpeas are crispy, spoon them over the salad in the wraps, and serve warm (either eaten flat with a knife and fork, or rolled tightly).
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 wrap, with all fillings.