![](https://ci4.googleusercontent.com/proxy/0fv1bWjQWwyU7h4twreLO5l0dIk0xOl2HXmVRLvqdEsBmiEP_Rjyqeyy--uk4eZ7SP81qDfTdrKmKqdW4yUQRHkBWDlikh8yM8Xl8xpxb5VndMEW4fPr_9ZnXLgqaL7PxD1jtrogxeDW4VGurKAnE0uFiMEM5873C05lMrYbWWz_QU_5I0PlvQ=s0-d-e1-ft#http://cdn1.onegreenplanet.org/wp-content/uploads/2010/10/2017/03/middle-eastern-roasted-chickpea-wrap-460x288.jpg)
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
- 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.
- Once chickpeas are done layer your two wraps with beans, vegetables, and sauce.
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