Last night I made these quick and scrumptious chickpea pita wraps that really might have been my favorite meal of the week, which is funny because it took the least amount of time to make. Whenever I’m craving Mediterranean food, I don’t crave the meat in gyros or cheese, I crave the intense spices, creamy tzatziki, and warm pita bread mixed together to make something so delicious. That’s what inspired this recipe. I’ve tried it with tempeh, but chickpeas are just easier for me to work with and take the least amount of time, plus they pack so much texture and crunch when roasted. I really need to make these more often! Plus the tzatziki is more like a dressing, and it’s oil free and only uses a few ingredients. I was lazy and didn’t peel half of the cucumbers I used this time so it was greener than usual but still tasted just as good. I got the tzatziki recipe from High Carb Hannah’s Youtube channel and use it a lot. Here’s how I made them in 20 minutes flat!
Mediterranean Crispy Chickpea Wraps
1 can chickpeas, drained and rinsed
1/2 tsp of the following- garlic powder, dill, smoked paprika
salt and pepper to taste
2 cups lettuce, chopped
2 scallions, chopped
1 cup grape tomatoes, halved
2 persian cucumbers, halved and sliced
1 stalk of celery, diced small
whole wheat pita bread
3 persian cucumbers, peeled or not, and chopped in large chunks
1 tsp minced garlic
1/4 cup soaked raw cashews
1/4 cup water
salt to taste
juice of half a lemon
2 tsp dill
Blend all ingredients in a high speed blender and add more dill to stir in afterwards. Should be pretty liquidy.
- Preheat oven to 400*.
- Spread the first 3 ingredients on parchment lined pan and roast for 20-30 minutes until chickpeas are crispy.
- Toast pita bread and assemble! I did pita, lettuce, cucumber, tomato, celery, chickpeas, then tzatziki, scallions, and dill to top,
- Wrap and enjoy!