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Roasted Chickpea Wraps

We seem to be seeing roasted chickpeas on menus everywhere lately, offered as a crunchy nibble to accompany drinks, so we were excited to try this recipe from the July 2015 issue of GoodFood: here the chickpeas stand in as the protein in a vegetarian wrap that is light but satisfying. We love the flavour and texture — crispy, smooth, spicy, and cool all at the same time — and think this the perfect supper dish for the end of a hot day!

Take note — a Pimm’s Cup makes an ideal partner to these delicious wraps!

Roasted Chickpea Wraps

2×14 oz. cans chickpeas (garbanzo beans)
2 tsp. olive oil
2 tsp. ground cumin
2 tsp. smoked paprika
2 avocados, peeled and chopped
juice 1 lime
small bunch cilantro, chopped
8 flour tortillas
1 small head crisp lettuce, shredded (we like to use romaine)
small container plain yogurt
small jar roasted red peppers, drained and chopped

Heat the oven to 425°F. Rinse and drain the chickpeas and put in a large bowl. Add the olive oil, cumin, and paprika. Stir the chickpeas well to coat, then spread them evenly in a single layer on a large baking tray and roast for 25- 35 minutes 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 with salt and freshly ground black pepper.

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

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