Crispy Tzatziki Chickpea Wraps

I haven’t used my panini press in years. I guess I always thought it would need oil, or at least in the past I always sprayed it with oil. Little did I realize I could get that same crisp outer crust without oil. I have also made this recipe on vacation (because its so easy) and used a skillet to brown the outside and amazingly did not need oil.

This recipe reminds me a bit of my “chicken salad” recipe. Once again the chickpeas all need to be smashed. I am continually trying to find an easy way to smash them. They must be smashed to get the consistency that works best. I was recently asked if the chickpeas need to be peeled….the answer is no just leave those little peels in there. The recipe calls for two cucumbers, one of them is shredded and one of them is diced. The amounts of tomato, red onion, and green pepper are based on my family and can be changed to fit your family preferences.

Along with the tomato, red onion, and green pepper, my family is fond of adding pickles (your choice dill or sweet) , hot peppers, mustard, homemade mayo. Play with the recipe and make it your own.

Crispy Tzatziki Chickpea Wraps

  • Servings: 8
  • Print

A fresh, light, plant based, Greek-inspired wrap recipe perfect for dinner or lunch.

Ingredients

  • 2 cans chickpeas
  • 2 medium cucumbers, one shredded and one diced
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1/2 green pepper, diced
  • 3 cups chopped greens
  • 15 ounces plain dairy free yogurt, unsweetened
  • 2 tsp. minced garlic
  • dash of salt and pepper
  • 3/4 Tbsp. dried dill
  • 1 1/2 Tbsp. lemon juice
  • 8 large 100% whole wheat tortillas
  • pickles, hot pepper, olives, optional

Directions

  1. Drain, rinse and smash chickpeas in a large bowl, set aside
  2. Grate one of the cucumbers, place it in a stainer and squeeze as much water out as you can, let it drain.
  3. Combine the diced cucumber, tomato, red onion and green pepper in a small bowl.
  4. In another bowl combine the dairy free yogurt, grated cucumber, dill, garlic, lemon juice and a pinch of salt and pepper.
  5. Add 1/3 cup of the yogurt sauce to the smashed chickpeas and mix well. Add more or less to get a consistency you like.
  6. Assemble the wraps with a handful of lettuce, smashed chickpeas, mixed diced veggies, and a few dollops of tzatziki. You can toast them in a panini press or in a dry pan. Enjoy!

theheartie.kitchen

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