Spicy roasted chickpea wraps
These spicy roasted chickpea wraps are full of crispy chickpeas, crunchy salad, and garlicky sauce - an easy, tasty vegetarian lunch idea!
Servings: 2 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).
Serving: 1wrap | Calories: 347kcal | Carbohydrates: 47.2g | Protein: 11.4g | Fat: 13g | Saturated Fat: 1.9g | Cholesterol: 1mg | Sodium: 417mg | Potassium: 442mg | Fiber: 8.8g | Sugar: 6.9g | Calcium: 51mg | Iron: 4mg