A vibrant dish that combines flavors and textures in every bite. Ideal for a quick, healthy, and satisfying meal option, particularly for busy weekdays or lazy weekends.
Ingredients
Scale:
1 can (15 oz) chickpeas, drained and rinsed
1 large whole wheat or gluten-free wrap
1/2 cup cooked quinoa (optional)
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
Salt and pepper to taste
1 small cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
Instructions
In a medium bowl, mash the drained and rinsed chickpeas gently with a fork, leaving some whole for texture. Stir in the smoked paprika, ground cumin, salt, and pepper. If using quinoa, mix it in.
In another bowl, combine the diced cucumber, red bell pepper, red onion, and parsley. Squeeze the lemon juice over the mixture, and season with salt and pepper to taste. Toss everything together until well combined.
In a small bowl, whisk together the honey, olive oil, apple cider vinegar, and Dijon mustard until smooth.
Lay the wrap flat on a clean surface. Spread the chickpea mixture evenly across the center of the wrap, leaving about an inch of space on the edges. Top with the cucumber crunch mixture.
Drizzle a generous amount of honey dressing over the top of the filled wrap.
Carefully fold in the sides of the wrap, then roll it up tightly from the bottom to the top.
Enjoy immediately or wrap tightly for a packed meal on the go.
