← Nouns Cooking · Plant-Based

Ingredients

• 2 cans chickpeas (400 g cans), drained, rinsed and patted very dry
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Ground coriander
• 1 tsp Smoked paprika
• ½ tsp Cinnamon
• 1 tsp Garlic powder
• ¼ tsp Cayenne pepper
• ½ tsp Salt
• 4 tbsp Tahini
• 1 Lemon, juiced
• 1 clove Garlic, finely grated
• 4 large pitas or flatbreads, warmed
• 2 handfuls Lettuce, shredded
• 2 Tomato, diced
• ½ Cucumber, diced
• ½ Red onion, thinly sliced
• 1 handful Parsley, chopped
• chilli sauce, to serve (optional)

Method

1. Heat the oven to 200°C (400°F). Toss the chickpeas with the oil, all the spices and the salt on a large baking tray and spread them out in one layer.
2. Roast for 25 min, shaking the tray halfway, until deep golden and crisp on the outside.
3. Meanwhile, whisk the tahini, lemon juice and garlic with 3–5 tbsp cold water until smooth and pourable. It will seize up first, then loosen. Season with salt.
4. Toss the onion with a pinch of salt and a squeeze of lemon from the sauce bowl and leave to soften while the chickpeas finish.
5. Lay out the warm pitas and fill each with lettuce, tomato, cucumber, onion and a big spoonful of chickpeas. Drizzle with tahini sauce, scatter with parsley, add chilli sauce if you like, then roll up and eat.

Tips

• Use gluten-free wraps to make it gluten-free; everything else already is.
• Leftover roasted chickpeas lose their crunch overnight, so re-crisp them in a hot oven for 5 minutes.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker