Roasted chickpea wraps
Ingredients
2 x 400g cans chickpeas
2 tsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
2 avocados, stoned, peeled and chopped
juice 1 lime
small pack coriander, chopped
8 soft corn tortillas
Mix greens of your choice. eg. spring mix, cos, iceberg, spinach
red capsicum, chopped (optional)
garlic/garlic aioli (optional)
REMEMBER; There are no rules! If you would like to mix and match with different ingredients to make it delicious for you, then do it! Lets make cooking healthy, FUN!
Method
Heat oven to 220C/200C fan/gas 7. 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 onto a large baking tray and roast for 20-25 mins 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.
Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas, then pile in the avocado, lettuce, peppers/garlic and toasted chickpeas.
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