- Prep time15 mins
- Cook time10 mins
- Servings2 large wraps
- DifficultyEasy
- CategoryLunch
This is the lunch that converts people who think vegetarian food is boring. The chickpeas are seared until their edges crisp, the vegetables stay bright and crunchy, and the lemon tahini sauce ties everything together with a creamy, tangy finish. Fifteen minutes of actual cooking, zero regrets.
Ingredients
- 1 can (400 g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 2 large whole-wheat tortillas (about 25 cm)
- 1 cup shredded romaine or mixed greens
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp warm water
- 1/2 tsp maple syrup
- Pinch of salt, for the tahini sauce
Method
- Whisk the tahini, lemon juice, warm water, maple syrup and salt in a small bowl until smooth and pourable. Set aside.
- Pat the chickpeas dry, then toss with the olive oil, cumin, smoked paprika, garlic powder and salt.
- Heat a large skillet over medium-high heat and cook the chickpeas for 8 to 10 minutes, shaking the pan occasionally, until crisped and deep golden at the edges.
- Warm the tortillas in a dry pan for about 30 seconds per side so they fold without cracking.
- Spread half the lemon tahini down the center of each tortilla.
- Layer on the greens, cucumber, tomatoes and red onion, then pile on the hot chickpeas.
- Fold in the sides, roll up tightly, cut in half and serve immediately.
Tips for success
- Drying the chickpeas well is what makes them crisp instead of steam.
- The tahini sauce keeps 5 days in the fridge — make double and drizzle it on salads.
- For a packed lunch, wrap in foil and keep the sauce separate until eating.
Watch video tutorial
Prefer to watch it being made? This from YouTube walkthrough covers the same mediterranean chickpea wrap with lemon tahini step by step — the spoken narration doubles as an audio tutorial.