Gluten-Free Vegan Spiced Chickpea Wrap
Lately, I’ve been obsessed by chickpeas. I eat them all day, every day, as a snack. It wasn’t until this year that I started to make my own chickpeas at home, instead of cracking open a can. I really wanted to stop eating things out of cans — especially if they contained a BPA plastic liner.
So, I started to soak chickpeas, over night, and cook them. The process is so incredibly easy; I have absolutely no idea why I thought cooking chickpeas or beans from scratch would be such a big deal.
Most of the time I eat chickpeas as is: maybe with a little salt. Carrying around a bowl of chickpeas turned out to be exactly like carrying around a bowl of popcorn: they’re simple, easy and snackable. If I want to get all fancy, I chop up some fresh rosemary or thyme, and squeeze a little lemon juice on top.
With today’s Food Love recipe, my love of chickpeas continues. Spicing up some chickpeas and sauteeing them with veggies, then stuffing them in a gluten-free wrap is perfect for lunch or dinner.
- 1.5 cups of cooked chickpeas
- 1/2 cups of chopped onion
- 1/4 cup of chopped green pepper
- 1/2 cups of chopped zucchini
- 1 tbsp of olive oil
- 1 tsp of turmeric
- 1/2 tsp of smoked paprika
- 1/2 tsp of sweet paprika
- 1/4 cup of water
- salt & pepper to taste
- 1/2 avocado
- 1 green onion
- some shredded romaine lettuce
- some sprouts
- Gluten-free wraps (I like Food for Life Brown Rice Wraps)
- Before making the wrap filling, you’ll want to cook some chickpeas first.
- Pour 3 cups of dried chickpeas into a large bowl or pitcher. Fill the container with water. The water should be at least 5 inches above the chickpeas.
- Place the container in the fridge, and soak the chickpeas overnight.
- The next day, strain the chickpeas. Pour the chickpeas into a large pot. Cover the chickpea in fresh water. Again, make sure that the water is at least 4 inches above the chickpeas.
- Bring the water to a boil, then lower the temperature so that the water is slowly rumbling. Cook the chickpeas for 40-45 minutes.
- When the water comes to a boil, a white foam will appear on the top of the water. Skim the foam off of the water, and discard it.
- Once the chickpeas are cooked, strain them, and let them cool in the strainer.
- Heat the olive oil in a pan, at high heat.
- Once the oil is hot, reduce the heat to medium, and pour in the chopped onion.
- Add the spices (smoked paprika, turmeric, sweet paprika) to the onions. Cook the onions and spices for 2 minutes.
- Add the chopped zucchini, green pepper and chickpeas to the pan. Mix everything well.
- Add 1/4 cup of water, and cover the pan with a lid. Keep the lid on for 3 minutes.
- Stir the mixture. If it’s super dry add a little bit more water. Cover the pan with a lid, again.
- Cook the chickpea mixture for about 8-10 minutes. You want all the veggies to be soft.
- Mash the mixture a little bit. And add salt and pepper to taste.
- Take a Food for Life Brown Rice Wrap out of the freezer. Thaw it in the oven for 2 minutes — just until it’s pliable.
- Add several scoops of chickpea mixture on top of the wrap.
- Place some sliced avocado, sprouts, shredded romaine lettuce and chopped green onion on top.
- Hold the wrap closed with a toothpick.