Crispy chickpea wrap with a creamy tahini dressing 🌯

Crispy chickpea wrap with a creamy tahini dressing 🌯 Prepare to have your mind blown 🤯 See recipe below. By Ingredients: 2 cans chickpeas, drained, rinsed and dried 8 coriander stems, leaves only 1 pomegranate 4 large soft tortillas For roasting: Drizzle of olive oil 1 tsp paprika 1 tsp onion powder Salt to taste For the dressing: 3/4 cup tahini 1 tsp ground cumin 1 tsp cinnamon powder 1 tsp curry powder 1 tsp cayenne pepper 1 lemon, juice 2 garlic cloves, minced 1/2 cup ice-cold water, plus more as needed 1 tsp salt 1 tbsp maple syrup Preheat the oven to 425°F. In a bowl, add the chickpeas, olive oil, paprika, onion powder, and salt. Give it a toss. Transfer to a large baking sheet. Roast for about 15 minutes, or until crispy. In another bowl, add the tahini, lemon juice, cinnamon powder, cumin, curry powder, cayenne, salt, and minced garlic. Add the water and whisk until all ingredients are combined. Add maple syrup and mix. On each wrap, add a drizzle of the tahini dressing. Add the chickpeas and add another drizzle of the tahini dressing. Then, add some pomegranate seeds and coriander. Wrap the tortilla shells by closing both ends and rolling tight. In a dry hot frying pan, add the tortilla shells with the fold side down and cook until all sides are golden and crispy. Serve immediately. Enjoy! Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. In a bowl, add the chickpeas, olive oil, paprika, onion powder, and salt. Give it a toss. Transfer to a large baking sheet. Roast for about 15 minutes, or until crispy.

Step 2

In another bowl, add the tahini, lemon juice, cinnamon powder, cumin, curry powder, cayenne, salt, and minced garlic. Add the water and whisk until all ingredients are combined. Add maple syrup and mix.

Step 3

On each wrap, add a drizzle of the tahini dressing. Add the chickpeas and add another drizzle of the tahini dressing. Then, add some pomegranate seeds and coriander. Wrap the tortilla shells by closing both ends and rolling tight. In a dry hot frying pan, add the tortilla shells with the fold side down and cook until all sides are golden and crispy. Serve immediately. Enjoy!

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