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To achieve the perfect crunch in your crispy chickpea and tomato wraps, the roasting of chickpeas is a crucial step. Begin with canned chickpeas; rinse them thoroughly under cold water to remove excess sodium and starch. After draining, pat them dry with a clean kitchen towel. This step is vital as moisture will prevent the chickpeas from crisping up properly.

Crispy Chickpea & Tomato Wraps

Savor the deliciousness of Crispy Chickpea & Tomato Wraps, a perfect meal for both busy days and leisurely weekends! This recipe combines the satisfying crunch of roasted chickpeas with the juicy burst of fresh tomatoes, creating a vibrant and nutritious dish. Packed with protein, fiber, and antioxidants, these wraps are not only flavorful but also contribute to a balanced diet. Follow our step-by-step guide to create these delightful wraps and enjoy a healthy culinary adventure!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped (or substitute with parsley)

2 tablespoons fresh lime juice

4 large whole wheat or spinach wraps

1 cup mixed greens or peppery arugula

Optional: 1/2 avocado, sliced for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Chickpeas: In a large mixing bowl, add the rinsed and drained chickpeas. Pour in the olive oil and sprinkle with smoked paprika, cumin, garlic powder, and a pinch of salt and black pepper. Toss everything together gently until the chickpeas are evenly coated with the seasoning.

      Roast the Chickpeas: Spread the seasoned chickpeas out in a single layer on the prepared baking sheet. Place the sheet in the oven and roast for 25-30 minutes, or until the chickpeas are crispy and golden brown. Make sure to shake the pan halfway through the cooking time to ensure even roasting.

        Mix the Tomato Filling: While the chickpeas roast, prepare the fresh filling. In a separate bowl, combine the halved cherry tomatoes, finely diced red onion, chopped cilantro, and freshly squeezed lime juice. Season the mixture with a touch of salt and black pepper to enhance the flavors.

          Assemble the Wraps: After roasting, take the chickpeas out of the oven and let them cool slightly. Lay out each wrap flat on a clean surface. In the center of each wrap, place a handful of mixed greens or arugula. Top the greens with a generous portion of the crispy chickpeas followed by the tomato mixture. If you like, add slices of avocado on top for a rich and creamy contrast.

            Wrap it Up: To fold the wraps, first, tuck in the sides. Then, starting from the bottom, carefully roll the wrap upwards to enclose the filling tightly. If needed, secure the wrap with a toothpick to hold it together.

              Serve: Cut each wrap in half to make them easier to handle. Enjoy right away, or if you're on the go, wrap them in foil for a delicious portable meal option!

                Prep Time, Total Time, Servings: 15 min | 45 min | Makes 4 servings