Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 whole grain or spinach tortilla wraps
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C). Rinse and pat dry the chickpeas.
- Toss chickpeas with olive oil, cumin, paprika, salt, and pepper in a bowl. Spread on a parchment-lined baking sheet.
- Roast for 20-25 minutes until golden and crispy, stirring halfway through cooking.
- Lay spinach on each tortilla wrap; add halved tomatoes and avocado slices.
- Once the chickpeas have cooled slightly, pile them onto the veggies and drizzle with lemon juice.
- Roll wraps tightly, slice in half diagonally, and serve with extra lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 wrap (250g)
- Calories: 370
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg