No ads, no BS, just killer recipes. Don't let us starve - buy us coffee!
Roasted Eggplant and Chickpea Wraps with Cucumber Tahini Slaw
These hearty wraps combine smoky roasted eggplant and protein-packed chickpeas with a refreshing cucumber tahini slaw for a burst of Middle Eastern flavors in every bite!
Ingredients:
– 1 large eggplant, sliced into 1/2-inch rounds
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 4 large whole wheat wraps
– 1 cucumber, thinly sliced
– 1/4 cup tahini
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– Fresh parsley, for garnish
Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place eggplant slices and chickpeas on the baking sheet. Drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
3. Roast in the oven for 20-25 minutes, or until the eggplant is tender and chickpeas are crispy.
4. In a small bowl, whisk together tahini, lemon juice, garlic, and a splash of water to make a creamy dressing.
5. To assemble the wraps, spread a spoonful of tahini dressing on each wrap, then layer with roasted eggplant, chickpeas, cucumber slices, and fresh parsley.
6. Roll up the wraps tightly, tucking in the sides as you go.
7. Slice in half and serve with extra tahini dressing for dipping.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store leftover components separately and assemble fresh wraps for best taste.
#VegetarianWrap #MiddleEasternFlavors #ChickpeaLove 🍆🥒🌯