Crispy Chickpea & Avocado Wrap
The perfect on-the-go recipe for Veganuary! A fresh, protein-packed wrap with a creamy avocado spread and crispy chickpeas.
Serves 1
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Ingredients:
- 1 tortilla wrap
- 55g canned chickpeas, drained and rinsed
- 1 small avocado
- 1 handful spinach or mixed greens
- 2–3 slices of cucumber
- 2 tablespoons shredded carrots
- 1 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 teaspoon lemon juice
Method:
- Prepare Crispy Chickpeas: Preheat your oven or air fryer to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, a pinch of salt, and pepper. Roast for 15–20 minutes until crispy, shaking halfway through for even cooking.
- Make Avocado Spread: Mash the avocado with lemon juice, a pinch of salt, and pepper until smooth.
- Assemble the Wrap: Spread the mashed avocado evenly on the tortilla wrap. Layer with spinach or mixed greens, cucumber slices, shredded carrots, and crispy chickpeas.
- Roll & Serve: Roll the tortilla tightly, slice in half, and serve immediately.