Roasted chickpea wraps

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 can chickpeas

2 tsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp coriander or oregano

1 avocados stoned, peeled and chopped (or chopped tomato and cucumber)

juice 1 lime

tortillas, naan or pitas

Shredded lettuce/greens

Plain yogurt or mayo

Roasted red peppers chopped

Directions

Heat oven to 425. Drain the chickpeas and put in a large bowl. Add the olive oil and spices. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.

Toss the chopped avocados with the lime juice then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

Notes

Flexible to whatever you have available.

Nutrition

• Calories: 489
• Total Fat: 22 g
• Saturated Fat: 4 g
• Sodium: 0.8 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 14 g
• Total Sugars: 6 g
• Protein: 18 g