YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea and Veggie Wrap
Oven-roasted chickpeas and crisp vegetables stuffed into a warm whole wheat wrap, finished with a creamy lemon-garlic yogurt sauce.
INGREDIENTS
0.5 cup canned chickpeas
1 cup non-fat Greek yogurt
0.5 medium whole wheat tortilla
0.5 oz feta cheese
0.5 tbsp hemp seeds
0.5 cup cucumber
0.5 cup cherry tomatoes
1 cup fresh spinach
1 tbsp lemon juice
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse and thoroughly pat dry the chickpeas, then toss them with olive oil, dried oregano, sea salt, and black pepper.
Roast the chickpeas for 15-20 minutes until they are golden and slightly crisp.
While the chickpeas roast, combine the Greek yogurt, lemon juice, minced garlic, and hemp seeds in a small bowl to create a thick, high-protein sauce.
Warm the whole wheat tortilla in a dry pan for 30 seconds on each side until pliable.
Layer the fresh spinach, diced cucumber, and halved cherry tomatoes in the center of the wrap.
Top the vegetables with the warm roasted chickpeas and crumble the feta cheese over the top.
Generously drizzle the lemon-garlic yogurt sauce over the filling, roll the wrap tightly, and slice in half.