Anti Inflammatory Vegan Greek Wrap

Total time30 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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1 tbsp olive oil
1 tsp dried oregano
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper

For the tahini sauce

3 tbsp tahini
2 tbsp fresh lemon juice
1 clove garlic, finely minced
2–3 tbsp water
¼ tsp salt

For the wraps

4 large flatbreads or pita wraps
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup english cucumber, diced
½ cup kalamata olives, pitted and halved
¼ cup red onion, thinly sliced
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Add water 1 tablespoon at a time, whisking until the sauce is smooth and pourable, with a consistency similar to a thick salad dressing.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, oregano, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chickpeas are lightly crisped and fragrant, about 6–8 minutes. Remove from heat.

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