[symple_box color=”gray” fade_in=”false” float=”center” text_align=”left” width=””]Craving a lunch wrap that’s full of flavor? Try these spicy roasted chickpeas that are seasoned with smoked paprika + cumin, tossed with a lemon tahini dressing, all wrapped in a whole wheat tortilla along with spinach, carrots and cucumber.[/symple_box]
When I was meal planning last weekend, I asked Nick if chickpea wraps sounded good for lunches. He said “Sure!”. When I asked if he was willing to try a veggie pad thai with tofu with tofu this week for dinner, he said “I guess I can try it, it’s just soy right?”
That’s how you know he’s made progress. He’s gone from eating frozen pizzas, hot dogs and ramen noodles as regular meals to eating chickpeas, tahini, tofu, quinoa, couscous, asparagus… It seems like I’m talking about a little kid but I promise I’m talking about an almost 28 year old man.
I was honestly pretty worried the first couple years we dated that his taste buds would never change and I’d have to deal with a picky eater forever and our kids would be picky and I’d never be able to make food for our family like spinach pasta or asparagus.
But, persistence is key! Almost six years later, cooking isn’t such a pain and there’s only a couple things he wont eat. Still working on the whole seafood category. But alas! I am allowed to put “green things” in my dishes now!
After cooking lots of beef and chicken the past month or so, this week I decided we’d go meatless. On Sunday, I made a big batch of these roasted chickpeas, shredded some carrots and cucumbers, and made the dressing. All I have to do when putting our lunches together is pull out all the ingredients and assemble.
The seasonings on these chickpeas + the creamy lemon tahini dressing are the star of the show here. Chickpeas are roasted in the oven to get them nice and crispy, and are coated in spices like smoked paprika and cumin. This recipe is adapted from one of my favorite vegan cookbooks, Thug Kitchen.
Here’s the recipe!
- 1/4 cup tahini
- 3 Tbsp water
- juice from 1 lemon
- 1 Tbsp seasoned rice vinegar
- 1 Tbsp olive oil
- 1 tsp low-sodium soy sauce
- 2 tsp minced garlic
- 1 Tbsp olive oil
- 2 15-oz cans of low sodium chickpeas, drained and rinsed
- juice from 1 lemon
- 1 tsp honey
- 1 tsp low sodium soy sauce
- 2 tsp smoked paprika
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 8 medium sized whole wheat tortillas
- spinach or romaine lettuce
- 2 cucumbers, sliced into strips (or julienned)
- matchstick carrots
- Preheat your oven to 400F.
- Whisk all the ingredients for the dressing in a small bowl and set aside.
- In a medium size bowl, combine the olive oil, chickpeas, and the lemon juice, honey, soy sauce, paprika, cumin, garlic powder and cayenne. Stir well. Spread onto a baking sheet and bake for about 20 minutes, checking often and giving the pan a little shake.
- Serve the chickpeas in the tortilla with spinach or romaine, cucumber, carrot and a heavy drizzle of the dressing.
- Make a batch of this on a Sunday and have all the ingredients ready so that you can put together a wrap quickly for lunches!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
Mmm.. yummy! Wish I could eat chickpeas.. they really bother my stomach… I think I’ll try this with all the same seasonings/dressings, but use chicken for the base instead of chickpeas! Thanks for sharing :)
Whoaa this recipe looks so yummy and so healthy! LOVE tahini sauce and chickpeas!
Rebecca @ Strength and Sunshine says
You can get me with anything tahini! This is such a perfect lunch!
Carly @ FitLiving blog says
This looks delicious! Sounds like your hubby has come a long way. This past year, I have been trying really hard to incorporate more vegetarian meals into our life and I was nervous to see what my husband would have to say. So far, he hasn’t minded and will eat just about anything if he knows it’s healthy for him. I picked a winner ;-)
dixya | food, pleasure, and health says
i feel you dear..my boyfriend was into boxed mac and cheese and tonight, we will be trying tofu stir fry with rice :)