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Roasted Chickpea and Charred Vegetable Wraps with Tahini-Yoghurt Sauce
Oven-roasted spiced chickpeas with charred courgette, pepper and red onion in wraps, paired with lemon, tahini and Greek yoghurt sauce.
- 400 g tinned chickpeas
- 8 whole wholemeal tortilla wraps
- 2 whole courgette
- 2 whole red pepper
- 1 whole red onion
- 150 g Greek yoghurt
- 60 g tahini
- 1 whole lemon
- 10 g cumin seeds
- 8 g smoked paprika
- 60 ml olive oil
- 30 g fresh parsley
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C.
- Step 2
Drain and dry chickpeas thoroughly with kitchen paper. Toss with 30ml olive oil, 5g cumin seeds, 4g smoked paprika, 2g salt and 1g pepper.
- Step 3
Spread on a baking tray and roast for 20-25 minutes, shaking halfway through, until golden and crispy.
- Step 4
Meanwhile, cut courgettes lengthways into 5mm slices. Deseed red peppers and cut into quarters. Slice red onion into thick rings.
- Step 5
Toss vegetables with 30ml olive oil, remaining smoked paprika, salt and pepper.
- Step 6
Arrange on a second baking tray and roast for 15-18 minutes until charred and tender.
- Step 7
While vegetables roast, make tahini sauce: whisk together 150g Greek yoghurt, 60g tahini, juice of 1 lemon, 2g salt and 1g pepper. Add water 1 tablespoon at a time until you reach a pourable consistency.
- Step 8
Warm tortilla wraps in a dry frying pan for 30 seconds per side.
- Step 9
Assemble wraps: spread 2 tablespoons tahini sauce on each wrap, add roasted vegetables and crispy chickpeas.
- Step 10
Top with fresh parsley and roll tightly, folding in the sides.
- Step 11
Serve with extra tahini sauce on the side for dipping.
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