Toasted Chickpea & Roasted Pepper Wraps with Lemon-Garlic Tahini Sauce
These quick and flavorful vegetarian wraps are packed with protein-rich toasted chickpeas, sweet roasted peppers, and a zesty lemon-garlic tahini sauce. Perfect for a nourishing lunch or light dinner in just 25 minutes using only your stovetop.
- 2 cups canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup roasted red peppers, sliced
- 2 cups baby spinach or mixed greens
- 4 pieces whole wheat wraps or tortillas
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chickpeas, smoked paprika, cumin, salt, and black pepper. Sauté, stirring frequently, until chickpeas are golden and slightly crispy, about 8 minutes.
⏱️ 8 minutes 🌡️ Medium-highWhile chickpeas cook, whisk together tahini, lemon juice, minced garlic, water, and remaining olive oil in a small bowl. Adjust consistency with more water if needed; season to taste.
⏱️ 3 minutesWarm wraps on a dry skillet over medium heat for 30 seconds per side, or until pliable.
⏱️ 4 minutes 🌡️ MediumAssemble wraps: layer spinach, roasted red peppers, and toasted chickpeas onto each wrap. Drizzle generously with lemon-garlic tahini sauce. Roll up tightly and serve immediately.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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