Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 4 cups chopped fresh kale (stems removed)
- 2 cloves garlic, minced
- 4 large tortilla wraps
- 1/2 cup hummus or tahini sauce
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet.
- Roast chickpeas for 20–25 minutes, shaking the pan halfway through, until crispy and golden.
- While chickpeas roast, heat remaining 1 tbsp olive oil in a skillet. Sauté garlic for 30 seconds.
- Add chopped kale and cook until wilted and tender, about 5–7 minutes. Add lemon juice if desired.
- Warm tortillas slightly to make them pliable. Spread a generous layer of hummus or tahini sauce on each.
- Top with sautéed kale and roasted chickpeas. Wrap tightly and slice in half to serve.
Notes
- Use flavored hummus like roasted red pepper for variety.
- Substitute kale with spinach or collard greens.
- Add extras like avocado, shredded carrots, or pickled onions.
- For heat, add hot sauce or chili oil.
- Store chickpeas and kale separately for best texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
