Go Back
+ servings

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Light lunch
Servings: 2 wraps
Calories: 347kcal
Author: Becca Heyes


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
  • Salt
  • Black pepper

To assemble:

  • 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