Ingredients
2 cups chickpeas (canned or cooked)
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 head romaine lettuce
1 cup Greek yogurt
2 tbsp fresh lemon juice
2 cloves garlic (minced)
1 cucumber (julienned)
1/2 cup diced tomatoes
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1 tbsp chopped kalamata olives (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss chickpeas with olive oil, cumin, paprika, salt, and pepper
Spread on a baking sheet and roast 25-30 minutes, stirring halfway, until crispy
Whisk yogurt with lemon juice, garlic, and dill
Break lettuce into large leaves, then fill with roasted chickpeas, cucumber, tomatoes, parsley, and drizzle with yogurt sauce
Notes
Substitute romaine with kale or collard greens for sturdier wraps
Chickpeas can be roasted in advance and stored up to 3 days
For extra crunch, add 1/4 cup crumbled feta
Store yogurt sauce separately in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg