Levantine Spiced Roasted Chickpea Wraps with Tahini Drizzle
Oven-roasted cumin coriander chickpeas with a garlic tahini lemon sauce, wrapped in wholemeal flatbread with cucumber and tomato.
- 800 g tinned chickpea
- 8 g ground cumin
- 6 g ground coriander
- 4 g smoked paprika
- 100 g tahini
- 1 whole lemon
- 3 whole garlic clove
- 50 ml extra virgin olive oil
- 4 whole large wholemeal wrap
- 250 g cherry tomato
- 1 whole cucumber
- 25 g fresh parsley
- 4 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Drain and rinse chickpeas, pat dry with kitchen paper.
- Step 2
Step 2: Toss chickpeas with 30ml olive oil, cumin, coriander, smoked paprika, salt and pepper.
- Step 3
Step 3: Spread on a baking tray and roast for 25-30 minutes, stirring halfway, until crispy and golden.
- Step 4
Step 4: Make tahini sauce: crush garlic and whisk with tahini, juice of lemon, 60ml water, salt and pepper until smooth and pourable.
- Step 5
Step 5: Dice cucumber and halve cherry tomatoes. Roughly chop fresh parsley.
- Step 6
Step 6: Warm wraps in a dry pan for 30 seconds per side.
- Step 7
Step 7: Lay wraps flat, drizzle with tahini sauce down the centre, divide roasted chickpeas among wraps.
- Step 8
Step 8: Top with cucumber, tomato and parsley. Roll tightly, slice in half and serve.
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