Description
A fresh and hearty wrap filled with seasoned chickpeas, creamy feta, crunchy veggies, and a zesty lemon-tahini dressing. Perfect for a quick lunch or light dinner.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 large tortilla wraps
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 2 cups mixed greens or spinach
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
Instructions
- In a bowl, toss chickpeas with cumin, smoked paprika, salt, pepper, and olive oil. Heat a skillet over medium heat and cook chickpeas until lightly browned and fragrant, about 5 minutes. Set aside.
- In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to make the dressing. Add more water if needed to reach a drizzleable consistency.
- Lay tortillas flat. Divide mixed greens among the wraps, then top each with chickpeas, feta, tomatoes, cucumber, red onion, and olives.
- Drizzle the lemon-tahini dressing over the fillings. Fold in the sides of each tortilla, then roll tightly from the bottom to form a wrap.
- Slice each wrap in half and serve immediately, or wrap in foil for a portable meal.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Mediterranean