Name: Mediterranean Chickpea Wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 large whole wheat flatbreads or tortillas; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup plain Greek yogurt; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup crumbled feta cheese; 2 cups fresh spinach leaves; 2 tablespoons fresh mint leaves, chopped

Instructions

Prepare the chickpea mixture

In a medium bowl, combine the chickpeas, 1 tablespoon olive oil, lemon juice, minced garlic, and ground cumin. Lightly mash about half of the chickpeas with a fork to create a chunky texture. Season with salt and pepper to taste.
Make the yogurt sauce

In a small bowl, mix the Greek yogurt with 1 tablespoon of olive oil and a pinch of salt. Stir until smooth and set aside.
Prepare the vegetables

Combine the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped mint in a bowl. Toss gently to combine.
Warm the flatbreads

Heat a large skillet over medium heat. Warm each flatbread or tortilla for about 30 seconds on each side until pliable but not crispy.
Assemble the wraps

Spread a generous layer of yogurt sauce on each flatbread. Top with spinach leaves, the chickpea mixture, and the vegetable mixture. Sprinkle with crumbled feta cheese.
Roll and serve

Fold in the sides of each flatbread and roll up tightly from the bottom. Cut in half diagonally and serve immediately, or wrap in parchment paper for a portable lunch.

Mediterranean Chickpea Wrap

Ingredients

Instructions

Nutritional Information