Roasted Chickpea Wraps
Warm spiced chickpeas, cumin and smoked paprika, tucked into flatbread with tahini yogurt, cucumber, tomato and onion. Four servings, 15 minutes prep, 25 minutes in the oven.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- kcal
- 780.6
- protein
- 35.7 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 480 g
- 2 tbsp
- 2 tsp
- 1 ½ tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 150 g
- 2 tbsp
- 1 clove
- 15 g
Process
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Heat the oven to 220°C. Drain and rinse the chickpeas, then spread them on a clean kitchen towel and rub them dry. Any moisture left on the skins will steam them instead of crisping them.
Tip the dried chickpeas onto a rimmed baking tray, drizzle with 1 tbsp of the olive oil and toss with the ground cumin, smoked paprika, ground coriander, garlic powder, salt and black pepper until every chickpea is coated.
Roast for 22 to 25 minutes, shaking the tray at the halfway point, until the chickpeas are deep golden and rattle when you shake the pan. A few split skins are exactly what you want.
While they roast, whisk the plain yogurt, tahini, grated garlic, the zest and juice of half the lemon and a pinch of salt in a small bowl. It should be thick but spoonable; loosen with a teaspoon of water if it seizes.
Toss the sliced cucumber, tomato and red onion in a bowl with the remaining 1 tbsp olive oil, the juice of the second lemon half and a pinch of salt. Let the vegetables sit so they stay crunchy and lightly dressed.
Warm the flatbreads in a dry frying pan over medium heat for about 30 seconds per side, or stack them and heat for 1 minute in the oven, until pliable and lightly blistered.
Spread a generous spoonful of the tahini-yogurt sauce down the centre of each flatbread, then pile on the roasted chickpeas, the dressed cucumber, tomato and red onion, and a scatter of fresh parsley.
Fold the sides in over the filling, roll the wrap up tightly from the bottom, and serve immediately while the chickpeas are still crisp.
Kitchen notes
Kitchen notes
- The single biggest mistake is under-drying the chickpeas. If they still feel damp after rinsing, roast them plain for 5 minutes first, then toss with oil and spices and continue.
- Doneness marker: the chickpeas should be audibly rattling on the tray and a test one should crunch, not squish. If they are still soft, give them 5 more minutes.
- Do not dress the vegetables more than 15 minutes ahead or they will release water and make the wraps soggy. Keep the components separate until assembly.
- Tahini thickens and can look seized when lemon hits it; add water a teaspoon at a time and whisk until it turns smooth and pale again.
Substitutions
- plain yogurt→dairy-free coconut or soy yogurt for a vegan wrap
- tahini→smooth peanut butter or sunflower seed butter
- flatbread→gluten-free wraps or large lettuce leaves
- smoked paprika→sweet paprika plus a pinch of cayenne
Storage & reheating
Keep the roasted chickpeas, the tahini-yogurt sauce and the chopped vegetables in separate airtight containers in the fridge for up to 4 days; the chickpeas will soften after day 2. Reheat the chickpeas on a baking tray at 200°C for 6 to 8 minutes, or in a dry frying pan over medium heat for 4 minutes, to bring back their crunch. Assemble fresh flatbreads each time; a fully built wrap keeps only about 1 day and is best eaten cold.
| Nutrient | Per serving |
|---|---|
| Calories | 780.6 kcal |
| Protein | 35.7 g |
| Carbohydrates | 118.3 g |
| Fat | 21.2 g |
| Saturated fat | 2.8 g |
| Fiber | 26.1 g |
| Sugar | 22.1 g |
| Sodium | 939 mg |
| Cholesterol | 5 mg |
FAQ
The questions we get asked most
Why did my roasted chickpeas turn out soft and steamy?
They were still wet when they went into the oven, or they were crowded on the tray. Dry them thoroughly with a towel and use a large rimmed tray so they sit in a single layer with space between them. Roasting at 220°C rather than a lower temperature also drives off moisture faster.
Can I use dried chickpeas instead of canned?
Yes. Soak 200 g of dried chickpeas overnight, boil in plenty of water for 60 to 90 minutes until tender, then drain and dry them well before roasting. They crisp up even better than canned, but you must cook them fully first or they will stay chalky.
How do I keep the wraps from getting soggy?
Assemble them at the last moment and keep the wet elements away from the bread. Spread the tahini-yogurt sauce as a barrier layer first, drain the tomatoes well, and avoid over-dressing the cucumber and onion. If you are packing them for later, carry the chickpeas and salad separately and fill the flatbread just before eating.
Can I make these wraps ahead of time?
You can roast the chickpeas and make the sauce up to 4 days ahead and store them separately in the fridge. The vegetables are best cut the same day. Reheat the chickpeas at 200°C for 6 to 8 minutes so they regain their crunch, then assemble.
My tahini sauce turned thick and grainy when I added lemon. What happened?
That is normal: acid makes tahini seize before it loosens. Whisk in cold water one teaspoon at a time and it will smooth out into a creamy sauce. Adding the lemon gradually rather than all at once also helps prevent it.
Can I freeze the roasted chickpeas?
Freezing is not recommended because the texture turns mealy once thawed. If you must, freeze them in a single layer for up to 1 month and re-crisp them at 220°C for 8 to 10 minutes, but freshly roasted chickpeas are far better.
How spicy is this, and can I adjust the heat?
As written it is mild and smoky, not hot. For more heat, add a quarter teaspoon of cayenne or a pinch of chili flakes with the other spices before roasting, or drizzle chili sauce over the filling at assembly.
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