Name: Roasted chickpea wraps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 x 400g cans chickpeas; 2 tsp olive oil; 2 tsp ground cumin; 2 tsp smoked paprika; 2 avocados stoned, peeled and chopped; juice 1 lime; small pack coriander chopped; 8 soft corn tortillas; 1 small iceberg lettuce shredded; 150g pot natural yogurt; 480g jar roasted red peppers chopped

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Roasted chickpea wraps

Roasted chickpea wraps

Miriam Nice

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.1 out of 5.39 ratingsRate

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This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 400g cans chickpeas
2 tsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
2 avocados

stoned, peeled and chopped
juice 1 lime
small pack coriander

chopped
8 soft corn tortillas
1 small iceberg lettuce

shredded
150g pot natural yogurt
480g jar roasted red peppers

chopped

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Nutrition: per serving

kcal489
fat22g
saturates4g
carbs47g
sugars6g
fibre14g
protein18g
salt0.8g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
step 2

Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

Recipe from Good Food magazine, July 2015

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A star rating of 4.1 out of 5.39 ratings

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