Vegan Chickpea & Tahini Wraps

Servings: 4

Chickpeas are such a versatile ingredient. They adapt to the flavor of their seasonings and add a boost of plant-based protein to any meal. Serve these wraps for a light dinner or pair them with Sage Baked Salmon (page 125) or Italian Chicken (page 232) if you’re feeling ravenous!

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 cup canned chickpeas, drained and rinsed
2 garlic cloves, minced, divided
1 teaspoon crushed red pepper flakes
½ teaspoon dried mint
1½ tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water
4 (6-inch) whole-wheat tortillas
½ cup hummus
½ cup spinach
1 medium tomato, sliced
1 medium cucumber, sliced

INSTRUCTIONS

1. Heat the olive oil in a skillet over medium-high heat. Add the chickpeas and cook for 2 minutes, stirring occasionally. Stir in half the garlic, the crushed red pepper, and mint, and cook for 1 minute more, then remove from the heat.
2. Whisk together the tahini, lemon juice, water, and remaining garlic in a small bowl until creamy.
3. Arrange the tortillas on serving plates and smear each with 2 tablespoons of hummus. Place a handful of spinach in the center of each tortilla, then add 3 tablespoons of the chickpea mixture and top with tomato and cucumber slices. Finish with a heaping tablespoon of the tahini sauce.
4. Roll each wrap up like a burrito and serve!

NUTRITION • per one serving • 

Calories 413
Total Fat 12.6 g 20%
Saturated Fat 1.9 g 10%
Polyunsaturated Fat 3.7 g —
Monounsaturated Fat 5.8 g —
Trans Fat — 
Cholesterol — 
Sodium 367 mg 15%
Total Carbohydrates 60.7 g 20%
Dietary Fiber 9 g 35%
Total Sugars 9 g —
Protein 15.9 g 32%
Vitamin A 172 mcg 14%
Vitamin C 12 mcg 20%
Vitamin D — 
Potassium 633 mg 13%
Calcium 132 mg 13%
Iron 4.6 mg 26%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here