Are you ready to add a little spice to your life? Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this Vegan Spicy Chickpea Wrap is a perfect choice. It’s packed with flavor, easy to make, and incredibly satisfying. Let’s dive into this vibrant, delicious recipe!
The Simple Ingredients:
It’s needless to say that if you aren’t a fan of spice you can skip the chilli and stick to some paprika or sweet red pepper flakes. This recipe will work for all taste buds, don’t worry!
Now for this recipe I detail how to cook and prepare the chickpeas too. Feel free to skip this step and use canned chickpeas if that is more convenient for you. Either way, your chickpea wrap will taste great!
It’s also important to note that I’m adding parsley, tomato and pepper because I find that they compliment the chickpeas the best in the wrap. You can replace these fresh ingredients with mint, lettuce, sweetcorn, spinach or whatever other veggies you wish!
How to cook raw chickpeas?
If you want to make the chickpeas from scratch you must first let the chickpeas soak in water. This is vital for the chickpeas to soften properly.
Fill up a bowl with chickpeas and enough water so that the chickpeas are fully submerged underwater and leave to soak for a few hours, or overnight.
Once soaked, boil the chickpeas for 50 minutes, or until softened. Drain the cooked chickpeas once cooled.
How to make the spicy chickpea wrap?
In a wide pan, heat up the oil and the paprika, cumin, salt and red pepper flakes. Add the chickpeas into the pan and mix until the seasoning equally covers all of the chickpeas.
It’s best to serve the chickpeas hot, so as soon as you coat the chickpeas with its seasoning, assemble the wraps with your parsley, tomato and pepper (or with fresh ingredients of your choice!) into the tortilla wraps. Enjoy!
Vegan Spicy Chickpea Wrap
Ingredients
- 275 g chickpeas
- 1 tomato
- 1 pepper
- 12 g flat-leaf parsley
- 4 tbsp olive oil
- 2 tsp chilli red pepper flakes
- 2 tsp paprika
- 1 1/2 tsp salt
- 1/2 tsp cumin
- 4 vegan tortilla wrap breads
Instructions
- If using fresh chickpeas, boil the chickpeas for 50 minutes. Once boiled, drain the chickpeas and leave to the side.
- In a wide pan, heat up the oil and the paprika, cumin, salt and red pepper flakes. Add the chickpeas into the pan and mix until the seasoning equally covers all of the chickpeas.
- It's best to serve the chickpeas hot, so as soon as you coat the chickpeas with its seasoning, assemble the wraps with your parsley, tomato and pepper (or with fresh ingredients of your choice!) into the tortilla wraps. Enjoy!