Spicy Roasted Chickpea Wraps

by Becca
2 wraps
30 min

These spicy roasted chickpea wraps are full of crispy chickpeas, crunchy salad, and garlicky sauce – an easy, tasty vegetarian lunch idea!

Chickpeas are so underrated. Throw them in a simple curry, make an amazing sandwich filling, blitz them up to make vegetarian mince… there’s no end to how you can use the humble chickpea. Here’s one of my favourite ways to use chickpeas – roasted until crispy, and served in these spicy roasted chickpea wraps.

Vegetarian lunch idea

I often get into a bit of a lunch rut, making the same few meals over and over again – scrambled eggs on toast, beans on toast, a cheese sandwich, soup… and repeat, and repeat, and repeat. All delicious, but not that exciting when I have them day after day.

These spicy chickpea wraps are a great vegetarian lunch idea to add to the rotation! The chickpeas are roasted until they’re nice and crispy, and along with some creamy garlic mayo and crunchy veggies, it all makes an incredibly satisfying lunch.

Spicy Roasted Chickpea Wraps
Recipe details
  • 2  wraps
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the spicy roasted chickpeas:
  • 400 g tin chickpeas, thoroughly drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp oil
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1/2 tsp cumin
  • Salt
  • Black pepper
To assemble:
  • 2 wraps or flour tortillas
  • 1 tbsp garlic mayonnaise (use vegan mayo if needed)
  • Small handful salad leaves
  • ~ 6 cherry tomatoes, halved
  • ~ 2 inch piece cucumber, cut into small chunks

Add the drained chickpeas to a mixing bowl, along with the oil, spices, and a good pinch of salt and pepper. Mix thoroughly. Spread them out in a single layer on a baking tray, and roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until crisped up to your liking.
While the chickpeas are roasting, prepare the remaining ingredients. Lay the two wraps out on a board, and top with a smear of garlic mayonnaise. Add the salad leaves, halved cherry tomatoes, and some pieces of cucumber.
When the chickpeas are crispy, spoon them over the salad in the wraps, and serve warm (either eaten flat with a knife and fork, or rolled tightly).
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