Roasted Chickpea Wrap

🛒 Ingredients

• Canned Chickpeas, drained 120 g · 190 kcal
• Olive Oil 7 g · 60 kcal
• Whole Wheat Tortilla 65 g · 190 kcal
• Romaine Lettuce 25 g · 4 kcal
• Cucumber, sliced 25 g · 4 kcal
• Tomato, sliced 25 g · 5 kcal
• Red Onion, thinly sliced 10 g · 4 kcal
• Tahini 15 g · 85 kcal
• Lemon Juice 7 g · 2 kcal
• Garlic, minced 2 g · 3 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Drain and rinse the chickpeas thoroughly, then pat them very dry with a paper towel.
2. In a bowl, toss the dry chickpeas with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until crispy and lightly browned. Remove from oven and set aside.
4. While chickpeas are roasting, prepare the tahini dressing: whisk together tahini, lemon juice, minced garlic, a pinch of salt, and a tablespoon of water until smooth. Add more water if needed to reach desired consistency.
5. Lay a tortilla flat. Spread a generous amount of tahini dressing down the center, then layer with romaine lettuce, cucumber, tomato, and red onion.
6. Top with a generous portion of the roasted chickpeas. Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.
7. Serve immediately and enjoy your delicious Roasted Chickpea Wrap.