Chickpea Wraps
Servings: 4 servings
Calories: 436kcal
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Ingredients
- 1.5 cups (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- 1 tsp olive oil
- 1 tsp paprika powder (smoked paprika if you have it)
- 4 small tomato
- 1 small red onion
- 2 tbsp pumpkin seeds
- 1 tbsp nutritional yeast
- 2 tbsp vinegar (malt or red wine vinegar is best)
- 1 avocado
- ½ lemon (juiced = 1.5 tbsp)
- ⅔ cup (160 g) low fat Greek yogurt
- 3-4 tsp sriracha (or harissa or sambal oelek (use less if you don’t like it spicy, or even none at all)
- 4 wholegrain wraps (like corn tortillas)
- Salt and pepper to taste
Optional:
- 1 tbsp basil, fresh (or coriander, chopped)
Instructions
- Preheat the oven to 200°C/390°F and line a baking tray with baking/parchment paper.
- Drain the chickpeas and add to a mixing bowl. Add the olive oil and paprika and stir well.
- Put into baking tray and roast for 15-20 minutes in the oven. Give the chickpeas a quick toss halfway through.
- In the meantime slice the red onion finely and wash and dice the tomatoes. Put in a small bowl with the vinegar and let soak.
- Scoop the avocado flesh out and put a serving bowl. Mash with a fork and season with lemon juice, salt and pepper.
- Mix the yogurt with the spicy sauce, also in a serving bowl.
- Heat up the tortillas in a pan or microwave, according to packet instructions.
- By now the chickpeas should be ready, too. Re-add to mixing bowl.
- Lay everything out, and create your wraps! We like to spread avocado on one half and cream fraiche on the other. Line the other ingredients up down the middle including pumkin seeds, nutritional yeast, basil and fold. Bottom first, then sides. Done!
- Enjoy your chickpea wraps!
Nutrition
Calories: 436kcal | Carbohydrates: 55g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 396mg | Potassium: 810mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 30mg | Calcium: 188mg | Iron: 4mg