A quick and easy vegan wrap full of protein and flavour
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Light meal, Main Course
Cuisine: American, Greek
Keyword: chickpeas,, Garbanzo beans, Mia Kouppa vegan, revithia
Servings: 6wraps
Author: Mia Kouppa
Ingredients
19ouncescanned chickpeas
1/3cuplemon juice, freshly squeezed
1tbsptahini
1/3cupchopped parsley
2cupsbaby spinach
1white onion, sliced into slivers
1cucumber, sliced into rounds
6flour tortillas
Instructions
Drain your chickpeas and rinse them under cold running water. Transfer the chickpeas to a medium sized bowl and add the lemon juice.
With a fork, the back of a spoon or a potato masher begin mashing the chickpeas. You can mash them as much as you like, depending on the texture you want to end up with.
Stir in the tahini and then the chopped parsley. Set aside.
To assemble your wraps place approximately 1/3 cup of the chickpea mixture on your tortilla and spread it carefully to cover the surface evenly.
On one end lay out several cucumber slices, and top with strips of white onion. Top with approximately 1/3 cup of spinach leaves.
Roll your wrap and cut each wrap in half to serve.