Roasted Chickpea Pita Wrap
Ingredients
Chickpea mixture
- 1 can chickpeas
- 1 tbsp ground cumin
- 1 tsp chilli powder
- 1 tsp dried oregano
- salt
- 1 tsp olive oil (optional)
Vegetable filling
- cucumber
- tomato
- onion
- celery
- carrot
- fresh parsley
- fresh lemon juice
- sumac (optional)
- salt
Yogurt sauce
- yoghurt of choice
- dried mint
- 1/2 tsp grated garlic
- salt
Additional components
- pickled veg (optional)
- pitta
Preparation
Drain and rinse the chickpeas.
Toss chickpeas with cumin, chili powder, oregano, salt, and olive oil if using.
Roast the chickpea mixture in an oven or air fryer until crispy and golden.
Chop the vegetables into small pieces.
Mix the vegetable filling with lemon juice, sumac if using, and salt to taste.
Combine yogurt, dried mint, grated garlic, and salt to make the sauce.
Warm the pitta bread if desired.
Assemble the wrap by filling the pitta with roasted chickpeas, vegetable mixture, yogurt sauce, and pickled vegetables if using.
Notes
This recipe is inspired by plant-based cooking and can be adjusted for personal taste.
Share your experience and consider following @veganfitrecipes for more ideas.
