Name: Moroccan Chickpea and Avocado Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 tin chickpeas (400g); ¼ tsp cayenne pepper; 1 tsp ground cumin; ½ tsp paprika; ½ tsp smoked paprika; salt/pepper to taste; 1 tbsp cooking olive oil; 2 flour tortillas (wholewheat optional); 1 avocado - diced, sprinkled with salt, pepper and lime juice; 1 lime - juiced; 2 tbsp natural yoghurt; 2 jalapenos - sliced; 1 handful fresh coriander; 6 cherry tomatoes – cut in half; cucumber – chopped; lettuce; red onion – sliced; 1 carrot – peeled and shaved

AuthorRejane GwynneCategoryLunch, Moroccan, VegetarianDifficultyBeginner

80/20 friendly

Yields2 Servings

Prep Time10 minsCook Time5 minsTotal Time15 mins

1 tin chickpeas (400g)

¼ tsp cayenne pepper

1 tsp ground cumin

½ tsp paprika

½ tsp smoked paprika

salt/pepper to taste

1 tbsp cooking olive oil

2 flour tortillas (wholewheat optional)

1 avocado - diced, sprinkled with salt, pepper and lime juice

1 lime - juiced

2 tbsp natural yoghurt

2 jalapenos - sliced

1 handful fresh coriander

6 cherry tomatoes – cut in half

cucumber – chopped

lettuce

red onion – sliced

1 carrot – peeled and shaved

Rinse the chickpeas, put them in a bowl and mix in the cumin, smoked paprika, paprika, salt and pepper

Prepare the salad by mixing together the lettuce, cucumber, red onion and tomato

Heat the oil in a pan and add the chickpeas, stirring occasionally until warm and start to 'pop'. After removing them from the heat, squeeze some fresh lime juice over the chickpeas

Warm up the wraps in a dry pan on a medium heat

Lay the wraps open on a plate and dish up some of the warmed chickpeas on one half of the wrap

Add some diced avocado, natural yoghurt, jalapenos and coriander on top

Serve with a side salad of tomatoes, cucumber, lettuce, red onion and carrot shavings

Ingredients