Ingredients
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1 can (15 oz) chickpeas, rinsed, drained, and patted dry
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1 tbsp olive oil
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½ tsp cumin
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¼ tsp paprika
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1 large ripe avocado
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2 tbsp fresh lime juice
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2 tbsp red onion, finely diced
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2 tbsp fresh cilantro, chopped
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Salt and black pepper to taste
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2 large tortillas or wraps
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1 cup fresh spinach or mixed greens
Instructions
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Heat olive oil in a skillet over medium heat. Add the dried chickpeas, cumin, and paprika. Cook for 8-10 minutes, shaking the pan, until chickpeas are golden and crispy. Season with salt.
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In a medium bowl, mash the avocado with the lime juice until slightly chunky.
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Add most of the crispy chickpeas (reserve some for topping), red onion, and cilantro to the avocado. Mix gently and season with salt and pepper.
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Place a handful of spinach in the center of each tortilla.
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Divide the chickpea-avocado mixture between the tortillas, placing it on top of the spinach.
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Fold in the sides and roll up tightly from the bottom. Slice in half and serve.
Notes
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Dry Chickpeas: Patting the chickpeas thoroughly dry is the key to getting them crispy.
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Make Ahead: Store the salad mixture and tortillas separately. Assemble just before eating.
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Spice Level: Add a pinch of chili powder or red pepper flakes for heat.
- Prep Time: 10
- Cook Time: 5
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: