For those days where the fridge is full yet seems so empty and you need to figure out a quick lunch to take with you to work/school or to enjoy with a cup of steamy, hot tea. This wrap is incredibly easy to put together yet made out of whole foods only and the protein-rich chickpeas combined with the avocado's good fats will keep you full for longer.
COOKING TIME: 30 MINUTES // SERVINGS: 1 // MEAL: LUNCH
INGREDIENTS
- 1/4 large cucumber
- 1/2 medium tomato
- green mix
- 1 cup chickpeas (meal prep, this recipe uses 1/3 cup)
- 1/2 avocado
- handful alfalfa sprouts
- whole wheat tortilla
- spices: salt&pepper, 1/2 tsp each of turmeric, curry power, paprika spice, red pepper flakes
optional: Ikea veggie balls or falafels; olive oil
STEP-BY-STEP
1. Preheat your oven to 200°C or 400°F. Thoroughly wash and rinse your chickpeas, then dry them and put the chickpeas in a bowl. Coat the semi-dry chickpeas with the optional olive oil and your spices.
2. Once your oven is preheated, spread the chickpeas on a non-stick baking tray and bake in the oven for 30 minutes, shaking the tray every 5 to 10 minutes.
3. Whilst the chickpeas are baking you can start to prepare the other fillings. Mash the avocado and add salt and pepper. Slice the cucumber and tomato into small pieces.
4. Once the chickpeas are starting to look somewhat burned and crispy, take them out of the oven and leave to cool down.
5. Heat up the tortilla using either a microwave or a pan on the stove until it's soft and warm. If you wish to add veggie balls or falafels to the wrap as well, heat them up now.
6. Spread the guacamole all over the wrap and add the fillings: the sliced cucumber and tomato, the crispy chickpeas, the green mix, alfalfa sprouts and the optional falafels/veggie balls. Serve warm or keep in a container to take to work or school as a prepped lunch.
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