Description
Hearty chickpeas, bright herbs, and tangy cheese wrapped in soft flatbreads for a cozy fall meal.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 small red onion, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 4 large whole-wheat or plain flatbreads
- 1/2 cup plain yogurt or dairy-free yogurt alternative for drizzling
Instructions
- Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the drained chickpeas, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the chickpeas are warmed through and a few start to crisp at the edges, about 6–8 minutes.
- In a bowl, combine cherry tomatoes, cucumber, olives, parsley, lemon juice, and a pinch of salt to make the salad.
- Lightly warm your flatbreads in a dry skillet or microwave for 10 seconds.
- Spoon a generous portion of the chickpea mixture down the center of each wrap. Top with the salad, crumbled feta, and a drizzle of yogurt. Fold the sides and roll snugly.
- For a crispy exterior, place the filled wraps seam-side down in a hot skillet and press gently for 1–2 minutes per side until golden.
Notes
Use sturdy flatbreads to hold the filling without tearing. Components store separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean