Smoky Chickpea Lavash Wrap
A lavash wrap stuffed with smoky chickpeas, tomatoes, and onions, crisp slices of cucumber, and fresh spinach is a delicious lunch or dinner!
Servings 8
Calories 222kcal
Equipment
- Large Pan
Ingredients
Smoky Chickpeas
- ¼ cup low-sodium vegetable broth (or 2 tbsp olive oil)
- 1 small red onion diced
- 3 garlic cloves minced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 3 tbsp tomato paste
- ¼ tsp salt (add more to taste)
- ¼ tsp black pepper
- 3 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tbsp hot sauce
- 1 cup water
- 3 cups cooked chickpeas (2) 14 oz cans (rinsed and drained)
Lavash Wraps
- lavash wrap (I used Atoria whole grain vegan lavash)
- fresh spinach
- cucumber thinly sliced
- green onions sliced
Instructions
- In a large pan over medium heat, saute the diced onion in ¼ cup vegetable broth until soft and translucent. Add more broth if the pan gets too dry.
- Add minced garlic, 1 tbsp smoked paprika, 2 tsp cumin, ¼ tsp salt, ¼ tsp black pepper, and 3 tbsp tomato paste to the pan with the onions. Stir and let it cook for 2-3 minutes, it will smell very fragrant.
- Add 3 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tsp maple syrup, 1 tbsp hot sauce, 1 cup water, and 3 cups cooked chickpeas to the pan. Stir to combine and let it cook for 15 minutes or until the sauce has thickened.
- Lay a lavash wrap on a flat surface. From left to right, place 1 handful of spinach, ½ cup of chickpeas, and a thin layer of cucumbers.
- If you want to add mashed avocado, hummus, or any type of sauce, spread it on the right side of the wrap so it will seal the wrap as you roll it. Sprinkle green onions over the top. Fold the center in and roll it up.
Notes
- Store the leftover chickpeas in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1wrap | Calories: 222kcal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 562mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3452IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 4mg