Crispy Chickpea & Feta Wraps

• 1 x 400gtin chickpeas, drained and dried
• 80 gfeta, crumbled
• 2large flour tortillas
• ½cucumber, sliced
• 100 gcherry tomatoes, halved
• 40 grocket
• 1 tspsmoked paprika
• 1 tspcumin
• ½ tspgarlic powder
• 2 tbspolive oil
• 4 tbsphummus
• 1lemon, squeezed over
• Fine salt and black pepper
• 2 tbspsriracha (optional)

Method

1. 1Preheat the oven to 220°C fan. Tip the chickpeas onto a clean tea towel and pat them properly dry; roll them around, lose the loose skins.
2. 2Toss the chickpeas with the olive oil, smoked paprika, cumin and garlic powder, then season generously with salt and black pepper. Spread the chickpeas in a single layer on a baking tray; don't crowd them, or they'll steam instead of roast. Roast for 15 minutes, shaking the tray halfway, until they're deep golden, blistered and audibly crunchy when you stir them.
3. 3While the chickpeas finish, warm the tortillas in a dry pan over medium-high heat for about 30 seconds a side, until pliable and just starting to freckle. Cold tortillas crack when you roll them; warm ones fold like cloth.
4. 4Spread each tortilla with a generous layer of hummus, going almost to the edges; this is your glue and your seasoning, so be confident with it.
5. 5Layer on the rocket, cucumber slices and halved cherry tomatoes. Scatter them over the salad with the crumbled feta.
6. 6Drizzle with the sriracha and finish with a proper squeeze of lemon juice over each wrap; the acid cuts through the salty feta and lifts the warm spice. Roll tightly, tucking the filling in as you go.
7. 7Cut each wrap on the diagonal, plate cut-side up so the layers show, and tuck a lemon wedge alongside for anyone who wants another squeeze at the table. Eat straight away, while the chickpeas are still crisp.

Per serving

kcal

703

protein

27.1g

fibre

17.4g

carbs

78.4g

fat

30.2g