Crispy Chickpea Salad Wraps
Crispy Chickpea Salad Wraps combine the satisfying crunch of seasoned chickpeas with fresh vegetables and a creamy dressing, all wrapped in a soft tortilla.
Ingredients
- 2 15 oz cans chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large tortillas or wraps
- 2 cups mixed salad greens
- 1 cucumber thinly sliced
- 1 red bell pepper julienned
- ½ red onion thinly sliced
- ¼ cup fresh herbs cilantro or parsley
- ½ cup Greek yogurt
- 2 tablespoons tahini
- 1 lemon juiced
- 1 clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the dried chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
- While the chickpeas roast, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic in a small bowl. Season with salt to taste.
- Warm the tortillas slightly to make them more pliable.
- Layer each tortilla with salad greens, cucumber, bell pepper, and red onion.
- Top with crispy chickpeas and fresh herbs.
- Drizzle with the yogurt-tahini dressing.
- Roll up tightly, tucking in the sides as you go.