Levantine Roasted Chickpea & Whipped Feta Wraps with Pomegranate & Sumac
Roasted spiced chickpeas are combined with whipped feta, lemon and yoghurt, then wrapped with cucumber, baby spinach, pomegranate and sumac.
- 400 g tinned chickpeas
- 200 g feta cheese
- 100 g Greek yoghurt
- 4 whole large wholemeal wraps
- 1 whole pomegranate
- 1 whole cucumber
- 100 g baby spinach
- 8 g sumac
- 5 g ground cumin
- 4 g smoked paprika
- 60 ml extra virgin olive oil
- 1 whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Drain and rinse chickpeas, pat dry with kitchen paper.
- Step 2
Toss chickpeas with 30 ml olive oil, cumin, paprika, and 3 g salt. Spread on a baking tray and roast for 20–25 minutes, stirring halfway, until golden and crispy.
- Step 3
While chickpeas roast, crumble feta into a bowl and whisk with Greek yoghurt, juice of half the lemon, and 15 ml olive oil until smooth and creamy. Season with salt and pepper to taste.
- Step 4
Dice cucumber into 1 cm pieces. Cut pomegranate in half and extract seeds.
- Step 5
Warm wraps briefly in a dry pan or over a gas flame for 30 seconds per side to soften.
- Step 6
Spread 3 tablespoons whipped feta on each wrap, leaving a 2 cm border.
- Step 7
Layer spinach, cucumber, and roasted chickpeas on top of feta.
- Step 8
Scatter pomegranate seeds over filling and dust generously with sumac.
- Step 9
Drizzle with remaining olive oil and juice of remaining lemon half.
- Step 10
Fold wrap sides inward, then roll tightly from bottom to top. Wrap in foil if desired to hold shape.
- Step 11
Serve immediately or wrap in foil to transport.
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