Middle Eastern Roasted Chickpea Wrap

You don't need to get fancy to dine in style. Case in point: these Middle Eastern-inspired roasted chickpea wraps. Stuffed with cumin-spiced roasted chickpeas and crisp, sliced vegetables, these wraps are big on flavor and kind to your wallet. Serve with a dollop of vegan sour cream mixed with fresh dill.

MIDDLE EASTERN ROASTED CHICKPEA WRAP [VEGAN, GLUTEN-FREE]

FOR THE CHICKPEAS:

• 1/2 15-ounce can chickpeas
• Smoked paprika, as desired
• Cumin powder, as desired
• Salt, to taste
• 1/2 teaspoon olive oil

FOR THE FILLING:

• 1 cucumber, sliced
• 1 tomato, sliced
• 1 carrot, sliced
• 1 radish, sliced
• Pickles, as desired

FOR THE SAUCE:

• 6 tablespoons vegan sour cream
• A pinch each of garlic and onion powder
• Fresh or dried dill, as desired

FOR SERVING:

• 2 flatbreads or tortillas of choice (gluten-free if needed)

PREPARATION

1. Drain, rinse, and dry canned chickpeas. Coat in oil and dash of spices and salt. Bake at 400°F for 20 minutes. Slice vegetables for the filling. Mix vegan sour cream with spices and herbs.
2. Once chickpeas are done layer your two wraps with beans, vegetables, and sauce.

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