Mediterranean chickpea wraps

Mediterranean chickpea wraps are my slack-off take on falafel wraps, plus they have a simple meal-prep option! This healthy vegan chickpea recipe is absolutely tasty and well worth your time and effort if you’re trying to limit your intake of animal products and incorporate more foods from the Mediterranean diet to your meal plan. I’m done licking the butts of these chickpea wraps right now. For a change, let’s look at their adorable photos, okay?

Mediterranean chickpea wraps Ingredients

• 1 cup washed and drained canned chickpeas
• 2 minced garlic cloves
• 1/4 teaspoon dried mint
• Tahini, 1 1/2 Tbsp
• 1-tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1/2 cup hummus with spinach (no chili powder)
• Tomato, cucumber, and avocado salad, one
• 4 miniature tortillas

Instructions

• Regarding chickpeas: Cook one cup of canned, rinsed, and drained chickpeas in a nonstick pan over medium heat with one tablespoon olive oil. Include the crushed red pepper, dried mint, and one clove of garlic. Stir until every chickpea is covered. Then shut off the heat.
• Sauce of tahini: Combine the garlic, lemon juice, and tahini in a small jar or bowl. Till you achieve the desired texture and creaminess, add 1-2 tablespoons of water. In this recipe, I used 2 tablespoons of water.
• Setting up the wraps: In the tortilla add a small bunch of spinach leaves, 2-3 Tbsp of chickpeas, 2 Tbsp of hummus, 2-3 Tbsp of the tomato-cucumber salad. Wrap everything in a tbsp of the tahini sauce at the end.
• Serve right away, or use the meal preparation method outlined in the notes.

Notes

Feast Prep Choice. Do not assemble these wraps for meal preparation for the following week. Simply place each component of the recipe in its own container. So, make hummus, chickpeas, and tahini sauce and store them separately in the fridge in airtight containers. You can add whole cherry tomatoes, chopped olives, and scallions to your wraps, but the salad will not keep well. The wraps should be assembled just before you want to eat them because if they are left out for too long, they will become soggy.