Roasted Chickpea Veggie Wraps
These Roasted Chickpea Veggie Wraps are a delicious gluten-free and vegan lunch or dinner that you can make ahead of time. They have a wonderful Turmeric Hummus spread inside and a Tahini Dressing/Dipping Sauce to serve with!
Servings 2 wraps
Ingredients
For the turmeric hummus
- ⅓ cup 85g tahini
- ¼ cup fresh lemon juice
- 2 cloves fresh garlic
- ½-1 teaspoon sea salt to taste
- 2 teaspoons Sunfood Turmeric powder
- ⅛ teaspoon black pepper
- 1 15- ounce can chickpeas drained and rinsed
- 2-4 tablespoons extra virgin olive oil start with 2, add more to reach desired consistency
For the tahini dressing
- 3 tablespoons 48g tahini
- 2 tablespoons lemon juice
- 1-3 tablespoons water to get to desired consistency
- Salt pepper + garlic powder, to taste
For the roasted chickpeas
- 1 15- ounce can chickpeas drained, rinsed, and dried well
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt + pepper to taste
For the wraps
- 2 Sunfood Coconut Wraps
- 1 cup lettuce chopped
- 1 carrot peeled and julienned
- ½ cucumber peeled and sliced
- ½ heirloom tomato sliced
- ½ bell pepper julienned
- Roasted chickpeas
- Turmeric hummus
- Tahini dressing
Instructions
For the turmeric hummus
- In the bowl of a blender or food processor (I used my Vitamix), combine the tahini and lemon juice and process for about 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the garlic, sea salt, turmeric powder, black pepper, chickpeas, and 2 tablespoons of olive oil. Blend until smooth, adding more olive oil as necessary to reach your desired consistency. Taste and adjust seasonings as necessary.
- Transfer to a bowl or container to store and put in the fridge to chill.
For the tahini dressing
- Whisk together the tahini and lemon juice. Add water 1 tablespoon at a time until it reaches your desired consistency. Add salt, pepper and garlic powder to taste.
For the roasted chickpeas
- Make sure your chickpeas are dried super well so they get crisp after rinsing.
- Heat 2 tablespoons of avocado oil in a nonstick skillet. Add the chickpeas to the pan and sauté for about 10 minutes, or until starting to get golden and crisp, stirring often. Add the spices and then sauté for another 5-10 minutes, or until they’re crisped to your liking, before placing in a bowl to cool. You’ll have extra to snack on!
For the wraps
- Lay out each of the coconut wraps on a sheet of parchment paper. On the bottom third of each (leaving about an inch of space on the bottom), spread the turmeric hummus in the center, leaving some space on each side so it doesn’t spill out the side when you roll it up.
- Top with the lettuce, carrots, cucumber, heirloom tomato slices, bell pepper slices, making sure you’re not adding too much or it will be very hard to roll up. Add the roasted chickpeas on top and drizzle with tahini dressing, if desired (best if you’re eating right then - save as a dipping sauce if you’re keeping it for later).
- Use the parchment paper to help fold up the sides of the wrap, and then roll it up, keeping it tightly rolled with the parchment. If you’re saving for later, fold up the parchment so it doesn’t open. If you’re eating now, slice in half with a very sharp serrated knife.
- If saving for later, store in the refrigerator. Will be best enjoyed within ~48 hours. Serve with tahini dressing and enjoy!
Notes
You'll likely have leftover hummus and tahini sauce! Maybe some roasted chickpeas too, if you don't snack on all of the leftovers.
