Crispy Chickpea Wraps
Crispy chickpeas in a creamy lemon tahini sauce.
- 25 min
- 544 kcal / serving
- easy
- vegan
- Protein
- 16.5 g
- Fat
- 27.7 g
- Carbs
- 54.7 g
Contains: sesame, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 240 g chickpeas (canned, drained)
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp cumin
- 2 tbsp tahini
- 1 tsp lemon juice
- 2 wraps
- 3 tbsp water
- Salt
- Pepper
Method
- Drain and rinse the chickpeas, then dry thoroughly so they become crispy.
- Toss in a bowl with olive oil, paprika, cumin, salt and pepper.
- Fry chickpeas in a pan over medium heat for 10–12 minutes until golden brown and crispy. Toss occasionally.
- Mix tahini with lemon juice, 3 tbsp water, salt and pepper into a creamy sauce.
- Briefly warm the wraps in a pan, then spread with sauce and distribute the crispy chickpeas on top.
- Roll the wraps tightly and cut in half.
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