Chickpea and roasted vegetable wraps with yogurt sauce.

Mediterranean Chickpea & Roasted Vegetable Wraps

Name: Mediterranean Chickpea & Roasted Vegetable Wraps
Yield: 6 servings
Ingredients: 300 g Zucchini; 250 g Red pepper; 200 g Carrot; 180 g Red onion; 20 ml Cooking oil; 1 tsp Oregano; 1 tsp Paprika; ½ tsp Salt; Black pepper, to taste; 480 g Canned chickpeas, drained; 10 ml Cooking oil; 1 tsp Paprika; ½ tsp Cumin; ¼ tsp Salt; 250 g Yogurt, thick; 25 ml Lemon juice; 1 piece Garlic, clove; 15 g Parsley; 6 large Tortilla; 150 g Cucumber

Wraps filled with paprika chickpeas, roasted vegetables, cucumber and a parsley-yogurt sauce.

Serves 6

Ingredients

Vegetables

300 gZucchini
250 gRed pepper
200 gCarrot
180 gRed onion
20 mlCooking oil
1 tspOregano
1 tspPaprika
½ tspSalt
Black pepper, to taste

Chickpeas

480 gCanned chickpeas, drained
10 mlCooking oil
1 tspPaprika
½ tspCumin
¼ tspSalt

Sauce

250 gYogurt, thick
25 mlLemon juice
1 pieceGarlic, clove
15 gParsley

Assembly

6 largeTortilla
150 gCucumber

Equipment

Oven
Baking tray
Mixing bowl

Method

Heat the oven. Cut the zucchini, red pepper, carrots and red onion into pieces. Toss with the vegetable-group oil, oregano, paprika, salt and black pepper. Spread on a tray and roast until tender and browned.
Drain the chickpeas. Toss with the chickpea-group oil, paprika, cumin and salt, then roast until warmed through and lightly browned.
Crush the garlic and chop the parsley. Mix them with the thick yogurt and lemon juice to make the sauce. Slice the cucumber.
Keep the vegetables, chickpeas and sauce as separate components until serving. Fill the large tortillas with the roasted vegetables, chickpeas, cucumber and sauce.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.