Tuesday, March 19, 2013

Mediterranean Chickpea Wrap

This is really easy to make, vegan, healthy and filling and really yummy. It's easy to thrown in a tortilla, add a handful of spinach or mixed greens, sprinkle on some vinaigrette and you're good to go. Also, I didn't add the banana pepper just cause I didn't want to buy one, but added a little siracha sauce to make it spicy. Also, don't be afraid to drain the extra water once the potatoes are done cooking.

Mediterranian Chickpea Wrap

Four servings • 30 minutes to prepare


  • 2 tablespoons olive oil
  • carrot, diced
  • onion, finely chopped
  • 1/2 banana pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1 can (15 ounces) garbanzo beans, with liquid
  • white potato, peeled and diced
  • whole wheat tortillas, warmed


  1. In a large sauté pan, over medium heat warm the oil for about a minute. Add the carrot, onion, banana pepper, and garlic. Cook for 5-7 minutes, stirring frequently. When the vegetable have started to soften, add the cumin, red pepper, cayenne and sauté for 1 minute.
  2. Add the garbanzo beans with their liquid and 1 cup water. Bring to a boil. Add the potato and simmer for 20 minutes or until the potatoes are soft.
  3. Wrap in warm tortillas with fresh spinach and serve.


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