This toasted chickpea wrap is inspired by one and only falafel although I made it super simple by deconstructing the falafel. It’s delicious, nutritious, easy to make and full of delicous flavours. These toasted Chickpea Wrap are packed with plant-based protein and healthy veggies! The perfect make-ahead lunch to take to the office, school or on a picnic.
These toasted chickpea wraps are a great vegetarian and vegan lunch idea to add to the rotation! The chickpeas are toasted until they’re nice and crispy, and along with some creamy tahini sauce and crunchy veggies. It all makes an incredibly satisfying lunch.
Simple ingredients for toasted chickpea wraps
One of the best things about these Roasted chickpea wraps is that they’re made with really simple ingredients. I can make them using just what I already have in the house – no need to go to the shops specially.
I always have a tin of chickpeas in my cupboard, wraps in the freezer, and various kinds of salady bits in the fridge – lettuce, tomatoes, cucumber, that kind of stuff.
Just stick it all together (via a quick toasting smashed chikcpeas on the pan), and you’ve got a simple, but insanely tasty, lunch.
To begin, prepare the toasted chickpeas. As usual, I used tinned chickpeas for a quick and hassle-free meal . Feel free to cook dried chickpeas from scratch if you prefer!
Just smash them roughly andmix them with some spices (I used paprika, cumin and salt and black pepper), I also added a chopped onion and lots of garlic cloves, and a dash of oil. Toast them on a pan for about 10 minutes until everything is cooked and golden brown. They will be super crispy. Then I mixed in some fresh chopped parsley and it’s ready to go into wraps.
Add any vegetables or pickles in the wraps along with the chickpea mixture and drizzle your favourite sauce. I like to use tahini here. You can make simple tahini, garlic and lemon juice sauce.
Check out more recipes:
Rice Salad with Carrots and Beets
Toasted Chickpea Wrap
- 1 can chickpeas
- 1 small onion
- 2 cloves garlic
- 3 tbsp olive oil
- ½ tsp each salt/pepper/cumin/paprika
- 4 wraps
- 1 tomato
- 1 cucumber
- lettuce leaves
- 2 tbsp tahini
- Drain and smash the chickpeas roughly.
- Transfer them to a pan and add chopped garlic and onion together with all the spices.
- Mix and fry everything together for about 10 minutes until golden and crispy.
- To a wrap add lettuce, cucumber, tomato slices and finish with the chickpea mixture. Drizzle some tahini, or your favourite sauce and wrap the tortillas. Enjoy!