Smashed chickpea and veggie wrap with tahini dressing
Ingredients
110g (1/2 cup) chickpeas, rinsed, drained
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh continental parsley
1 wholegrain wrap
1/4 red capsicum, thinly sliced
1/2 carrot, peeled, coarsely grated
1/2 small Lebanese cucumber, finely chopped
15g baby rocket or baby spinach
1 teaspoon tahini
Method
Place the chickpeas in a bowl and mash with a fork. Add 2 tsp lemon juice and parsley and stir to combine.
Place the wrap on a clean work surface. Spread with chickpea mixture and top with capsicum, carrot, cucumber and rocket. Combine tahini and remaining lemon juice. Drizzle over the tahini dressing. Roll up to enclose filling.
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