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In a world where meal prep often feels like a chore, the Spicy Roasted Chickpea Salad Wraps stand out as a vibrant, health-packed option. This recipe is not only visually appealing with its colorful array of fresh vegetables but also tantalizingly flavorful thanks to the roasted chickpeas coated in a spicy seasoning blend. Perfect for lunch, a quick dinner, or even a picnic, these wraps combine convenience with nutrition, making them an excellent choice for busy individuals and families alike.

Spicy Roasted Chickpea Salad Wraps

Looking for a quick and nutritious meal option? Try these Spicy Roasted Chickpea Salad Wraps! Bursting with flavor from roasted chickpeas seasoned with spices, and filled with fresh, colorful veggies, these wraps are perfect for lunch, dinner, or picnics. Packed with protein and fiber, they're not only delicious but also support a healthy lifestyle. With minimal cooking involved, they’re easy to customize for any taste. Whip up this vibrant dish today and savor every bite!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for desired heat)

1 teaspoon garlic powder

½ teaspoon ground cumin

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

1 ripe avocado, diced

¼ cup fresh cilantro, chopped

Juice of 1 fresh lime

4 whole wheat tortilla wraps

½ cup plain Greek yogurt (or a plant-based alternative for a dairy-free option)

Extra lime wedges for a zesty finish

Instructions
 

Preheat the oven: Begin by setting your oven to 400°F (200°C) to allow it to warm up as you prepare the chickpeas.

    Prepare the chickpeas: In a large mixing bowl, combine the drained and rinsed chickpeas with the olive oil, smoked paprika, cayenne pepper, garlic powder, ground cumin, and a good pinch of salt and pepper. Toss the chickpeas well until they are fully coated with the spice mixture.

      Roast the chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are crunchy and golden brown. Be sure to give the pan a shake halfway through for even crisping.

        Mix the salad: While the chickpeas are roasting, prepare your fresh salad. In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced avocado, chopped cilantro, and the lime juice. Season with a touch of salt and pepper, and gently toss the ingredients together to avoid mashing the avocado.

          Warm the tortillas: In a dry skillet over medium heat, warm each whole wheat tortilla wrap for about 30 seconds on each side, or until they are soft and pliable. This will help make them easier to roll.

            Spread the yogurt: Take each warmed tortilla and spread a generous spoonful of Greek yogurt across the center, creating a creamy base for the filling.

              Add the filling: Spoon the prepared salad mixture onto the center of each wrap, then generously top with the crispy roasted chickpeas.

                Wrap it up: To make a wrap, fold the sides of the tortilla over the filling, then roll it from the bottom up, ensuring it is tight and secure.

                  Serve: For a delightful presentation, cut the wraps in half diagonally and arrange them on a plate. Serve with extra lime wedges on the side for a refreshing squeeze. Enjoy your vibrant and spicy roasted chickpea salad wraps!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings