Vegan Turkish-Spiced Chickpea Wraps

Name: Vegan Turkish-Spiced Chickpea Wraps with Zucchini, Red Onion, Zesty Rice & Lemony Hummus
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Tortillas; 1 Onion; 1 Chickpeas; 4 tbsp Hummus; 1 Zucchini; 1/2 cup Rice; 1 tsp Cumin; 1/2 Lemon; 1/4 oz Parsley; 1/2 tbsp Turkish Spice Blend; 1/2 tsp Garlic Powder; 1/4 oz Dill; 1/2 oz Almonds; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 3 tsp Cooking Oil, tsp

with Zucchini, Red Onion, Zesty Rice & Lemony Hummus

By Recipe0 System

There are so many reasons why we love a hearty wrap… but the main one? We get to enjoy our favorite veggies, proteins, and sauces all at the same time in a portable format! This vegan version stars crispy spiced chickpeas, roasted zucchini, and red onion, tossed with fresh herbs and wrapped up in a warm tortilla with garlicky lemon- and cumin-scented rice. On the side, there’s extra rice and veg, plus lemony hummus garnished with crunchy almonds.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Tortillas
1 Onion
1 Chickpeas
4 tbsp Hummus
1 Zucchini
1/2 cup Rice
1 tsp Cumin
1/2 Lemon
1/4 oz Parsley
1/2 tbsp Turkish Spice Blend
1/2 tsp Garlic Powder
1/4 oz Dill
1/2 oz Almonds
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
3 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas; pat very dry with paper towels.
2

Toss onion wedges, zucchini, and chickpeas on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend (all for 4 servings), a big pinch of salt, and pepper. (For 4, divide everything between two baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.)

Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
3

While veggies and chickpeas roast, heat a drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add rice, minced onion, half the garlic powder (all for 4), half the cumin (all for 4), and a pinch of salt. Cook, stirring, until toasted and fragrant, 1 minute.

Stir in ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
4

While rice cooks, zest and quarter lemon. Roughly chop parsley. Pick and roughly chop fronds from dill.

In a small bowl, combine hummus, juice from half the lemon (whole lemon for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and salt to taste.
5

When rice is done, fluff with a fork and stir in as much lemon zest as you like. Taste and season with salt and pepper if desired.

When veggies and chickpeas are done, add parsley and dill to baking sheet; toss to combine.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Lay tortillas flat on a clean work surface; divide as much rice, veggies and chickpeas, and lemony hummus as you like across bottom third of each tortilla (save any remaining for serving).

Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
7

Halve wraps on a diagonal.

Divide wraps between plates, with any remaining lemon wedges on the side. Serve any remaining rice, remaining veggies and chickpeas, and remaining lemony hummus alongside; garnish with almonds.

From the same drawer

Related Recipes

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Cranberry, Chicken & Kale Salad

medium

Turkish-Spiced Chicken in Apricot Sauce

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.