Levantine Spiced Chickpea Wrap with Tahini & Pickled Vegetables
Chickpeas stir-fried with cumin and paprika, wrapped in wholemeal with tahini-lemon sauce, pickled onions, tomato and parsley.
- 240 g tinned chickpeas
- 2 whole wholemeal wraps
- 40 g tahini paste
- 2 tbsp lemon juice
- 2 whole garlic clove
- 4 g ground cumin
- 3 g paprika
- 80 g red onion
- 20 ml white wine vinegar
- 150 g tomato
- 20 g fresh parsley
- 2 tbsp olive oil
- 3 g sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse chickpeas. Finely chop garlic and slice red onion thinly.
- Step 2
In a small bowl, make quick pickled onions: toss red onion with white wine vinegar and a pinch of salt, set aside for 10 minutes.
- Step 3
Make tahini sauce: whisk together tahini, lemon juice, minced garlic, 2 tablespoons water, and salt until smooth and creamy. Adjust consistency with more water if needed.
- Step 4
Heat olive oil in a frying pan over medium-high heat. Add chickpeas, cumin, and paprika, stir-fry for 5-6 minutes until chickpeas are lightly crispy and fragrant.
- Step 5
Dice tomato and finely chop fresh parsley.
- Step 6
Warm wraps according to packet instructions (usually 30 seconds in a dry pan or microwave).
- Step 7
Spread tahini sauce down the centre of each wrap, top with spiced chickpeas, pickled red onion, diced tomato, and fresh parsley.
- Step 8
Roll wraps tightly, slice in half, and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
