Go Back
Print

Spicy Roasted Chickpea Wraps with Lemon Tahini Dressing

Author Emily @ Zen & Spice

Ingredients

For the dressing

  • 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

For the chickpeas

  • 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

Instructions

  1. Preheat your oven to 400F.
  2. Whisk all the ingredients for the dressing in a small bowl and set aside.
  3. 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.
  4. Serve the chickpeas in the tortilla with spinach or romaine, cucumber, carrot and a heavy drizzle of the dressing.

Recipe Notes

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!

Adapted from Thug Kitchen