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In recent years, there has been a remarkable shift towards plant-based meals, driven by growing awareness of health, environmental sustainability, and ethical considerations. More people are seeking satisfying dishes that not only taste great but also nourish the body. Among these culinary delights are Crispy Chickpea & Tomato Wraps—a delicious and wholesome option that brings together the richness of chickpeas and the fresh vibrancy of garden vegetables.

Crispy Chickpea & Tomato Wraps

Discover how to make Crispy Chickpea & Tomato Wraps, a nutritious and flavorful plant-based meal perfect for lunch or dinner. These wraps combine roasted chickpeas, juicy cherry tomatoes, and fresh herbs all wrapped in whole wheat tortillas. With a zesty sauce and crispy textures, they are a hit for both plant-lovers and veggie enthusiasts. Enjoy an easy, customizable recipe that’s not only delicious but also packed with protein and fiber, making it a satisfying choice for any meal.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

4 large whole wheat tortillas or wraps

1 cup lettuce or spinach leaves

1/2 cup plain Greek yogurt or a plant-based alternative

1/4 teaspoon cayenne pepper (optional, for heat)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chickpeas: On a baking sheet, spread the drained and rinsed chickpeas. Drizzle with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well to coat the chickpeas evenly. Spread them out into a single layer.

      Roast the Chickpeas: Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, shaking the pan halfway through for even cooking.

        Mix the Tomato Filling: While the chickpeas are roasting, prepare the tomato mixture. In a large bowl, combine the halved cherry tomatoes, chopped red onion, chopped cilantro, and lime juice. Season with salt and pepper to taste. Toss gently and set aside.

          Prepare the Wraps: Once the chickpeas are crispy, remove them from the oven and let them cool slightly.

            Assemble the Wraps: On each whole wheat tortilla, layer a handful of lettuce or spinach leaves. Spoon a generous amount of the tomato filling onto the greens, followed by a sprinkle of crispy chickpeas. If you enjoy a bit of heat, sprinkle a pinch of cayenne pepper over the top.

              Add Yogurt: Drizzle or dollop some Greek yogurt over the filling for creaminess and tang. Optionally, add more cilantro for extra flavor.

                Wrap It Up: Carefully fold in the sides of each wrap and then roll it up tightly from the bottom to enclose the filling.

                  Serve: Cut each wrap in half diagonally and serve immediately, or wrap in foil for a delightful on-the-go meal.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings