Roasted chickpea wraps are one of my 'go to' lunches. Although Za'atar spice is available in stores, it's easy to make if your have the ingredients. I also keep 3 ingredient pickled red onions in my fridge to pile onto sandwiches, burgers and tacos. Tahini garlic sauce, from Cookie & Kate, is another staple I keep on stand by. Yum.
INGREDIENTS
15 oz can chickpeas, drained and rinsed
1 Tbsp za'atar Spice (recipe below)
1 red onion, thinly sliced
1/4 cup red wine vinegar
1/2 tsp salt
Lettuce, tomatoes, cucumbers
(Tahini Garlic Sauce)
4 cloves garlic, minced
1/4 cup lemon juice
1/2 cup tahini
1/2 tsp salt
1/8 tsp cumin
6 Tbsp ice water
DIRECTIONS
1. Preheat oven to 425°F. Combine thinly sliced red onion with 1/4 cup red wine vinegar and 1/2 tsp salt. Set aside.
2. Pat dry chickpeas with a towel. In a bowl toss chickpeas with 1 Tbsp olive oil and 1 Tbsp of the za'atar spice. Place on a baking sheet. Bake 30 minutes
3. In a small bowl stir together minced garlic and lemon juice. Let sit 10 minutes. Using a small sieve/strainer, pour the garlic and lemon juice into another small bowl pressing the garlic solids with the back of a spoon to extract as much liquid as possible. Discard garlic. Add tahini, salt and cumin to lemon juice and stir. Wisk in ice water until creamy. Set aside.
4. Assemble wraps with lettuce, za'atar roasted chickpeas, pickled onions, sliced tomatoes and onions then drizzle with tahini garlic sauce.
(Za'atar Spice Blend)
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp dried thyme, crushed/ground
1 Tbsp sumac
1 Tbsp toasted sesame seeds
1 tsp salt
1/4 tsp red chili flakes