Name: Lemon Chickpea Flatbread Wrap
Total time: 20 min
Yield: 4
Ingredients: 460 g chickpeas, strained and rinsed; 3 garlic cloves, finely chopped; 1 lemon, zest + juice; 2 tbsp syrup; 2 tsp soy sauce; 1 tsp sambal oelek; 1 tbsp neutral oil; 0.5 cups plant based yoghurt; 2 garlic cloves, minced; 2 tsp syrup; salt and pepper to taste; 4 flatbreads; 100 g cucumber, sliced; 100 g lettuce leafs; 0.25 batch pickle onions

Thu Jun 06 2024

Lemon Chickpea Flatbread Wrap

These lemon chickpea wraps paired with garlicky yoghurt sauce is easy to make and ready in 20 minutes.

Note:

Recipe is easy to prep in advance, which makes it a perfect quick week meal.

SERVINGS:

COOKING TIME:20 MINUTES

Ingredients

Lemon Chickpeas

460 g chickpeas, strained and rinsed
3 garlic cloves, finely chopped
1 lemon, zest + juice
2 tbsp syrup
2 tsp soy sauce
1 tsp sambal oelek
1 tbsp neutral oil

Yoghurt Sauce

1/2 cups plant based yoghurt
2 garlic cloves, minced
2 tsp syrup
salt and pepper to taste

Other

4 flatbreads
100 g cucumber, sliced
100 g lettuce leafs
1/4 batch pickle onions

Instructions

To a small bowl add garlic, lemon, syrup, soy sauce and sambal oelek. Whisk to combine.
Heat a large skillet with oil to medium heat. Add the chickpeas and let cook until golden, about 5 minutes, tossing halfway through.
Lower the heat and pour the lemon sauce over the chickpeas. Bring to simmer until sauce has thickened and chickpeas are glazed. Adjust salt to taste.
Make the yoghurt sauce by adding all ingredients (yoghurt, garlic, syrup, salt and pepper) to a small bowl and mix to combine.
Assemble the wrap by adding yoghurt sauce, lemon chickpeas, cucumber, lettuce and pickled onions onto a flatbread. Fold and enjoy!