Roasted Chickpea Wraps with Vegan Tzatziki offer a delightful harmony of flavors and textures, featuring crispy chickpeas enveloped in a soft tortilla with creamy, dairy-free tzatziki sauce. Each bite bursts with Mediterranean-inspired goodness, from the savory chickpeas to the refreshing cucumber and herb-infused tzatziki. These wraps are a satisfying and wholesome option, perfect for lunch or dinner, providing a burst of plant-based protein and vibrant flavors.
Ingredients:
For the Roasted Chickpeas
- 1 can of no sodium chickpeas⠀
- Juice from 1 lemon⠀
- 1 tsp of olive oil⠀
- Pinch of oregano⠀
- Pinch of salt⠀
- Pinch of pepper⠀
- For the Tzatziki⠀
- 1 cup of veganaise⠀
- Juice from 1/2 lemon⠀
- 1 tbsp of red wine vinegar⠀
- 2 tbsp of shredded cucumber⠀
- 2 cloves of garlic pressed⠀
- Tsp of olive oil⠀
- Pinch of pepper⠀
- Thumb size amount of fresh dill chopped (or more depending on your preference)
For the Wraps
- Pita bread⠀
- Red onion, chopped⠀
- Tomatoes, chopped⠀
- Lettuce, chopped
Instructions:
- Preheat oven to 350F.⠀
- In a small bowl, mix the chickpeas in the lemon and olive oil.
- Add the spices then spread over a cookie sheet.⠀
- Bake for 10-15 minutes or until chickpeas are roasted.⠀
- While the chickpeas or cooking mix together all the ingredients for the vegan tzatziki.
- Place in fridge and let cool while you chop your veggies.⠀
- Chop all your veggies for the wrap.⠀
- In a small frying pan on medium heat, warm the pita breads to soften them.⠀
- Once chickpeas are cooked, combine everything to the pita, wrap in a piece of parchment paper.
