Chickpea, greens & lemon-tahini wrap
Bright, nourishing, and satisfying, this wrap makes a perfect lunch. It’s plant-forward, packed with protein and greens, and comes together in minutes. The lemon-tahini dressing adds a creamy, tangy lift without heaviness, making each bite feel fresh and energising.
Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups fresh mixed greens (spinach, rocket, kale)
- 1 small carrot, grated
- ½ cucumber, thinly sliced
- 2–3 wholegrain or gluten-free wraps
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Lemon-tahini dressing
- 2 tablespoons tahini
- Juice of 1 small lemon
- 1 tsp maple syrup or honey
- 1–2 tablespoons warm water, to loosen
- Pinch of sea salt
Method
- Preheat a small pan with olive oil. Add chickpeas, smoked paprika, salt, and pepper. Sauté for 5–6 minutes until lightly golden and warmed through.
- In a small bowl, whisk tahini, lemon juice, maple syrup, salt, and water together until smooth. Adjust consistency as needed.
- Lay out the wraps and layer with greens, carrot, cucumber, and sautéed chickpeas. Drizzle with lemon-tahini dressing.
- Roll up tightly and slice in half to serve.
Hopewood tip
Add avocado slices, roasted red peppers, or fresh herbs like parsley or coriander for extra flavour and nourishment. These wraps pack up perfectly for work, school, or picnic lunches
