For years I have been trying to make more inspired vegetarian meals. The goal of Meatless Monday is one that I rarely achieve. I end up making really disjointed meals, they never seem cohesive. I have decided my problem is my avoidance of grains. I will have a piece of toast for breakfast once in a while but it is rare that I eat them at dinner. I have decided I need to relax on this “rule” when it comes to eating vegetarian. If I do that, then I can start pulling rice, pitas, and pasta into the mix and they can really make a meal feel more complete when my beloved meat is M.I.A.
Grains aside, the real star of this wrap are the chickpeas. They are tasty, crunchy little fuckers. It started with my sister-in-law. Around Christmas Dayna made a little tapas spread for us, including roasted chickpeas. I loved them, I questioned why I had never made them before. I eat chickpeas often, mostly I use them often as a topper on my salad. I took matters into my own hands and began roasting chickpeas.
The wonderful thing about roasting chickpeas is how easily you can mess with the flavours. I have done garlic/parmesan, herb and garlic and spicy varieties. I love them all. They add a great crunch to your salad, can be eaten as a snack or thrown into a wrap like I did here. Currently I have one out of three children endorsing them, but that is always my case. I need to put something new in their face half a dozen times before they slowly convert.
There are two additional key players in this roasted chickpea wrap, the tzatziki and the pickled red onions. Pickled onions have become one of those items I put on everything. Do not eat a fish taco again without them. As far as the tzatziki is concerned, I do not make it at home. A butcher I use on occasion makes the most delicious, garlicy tzatziki, that I will no longer eat any other kind. Find a brand you love or take the plunge and make a homemade batch.
After you have your chickpeas and onions prepared the wrap comes together easily. A layer tzatziki goes onto the pita, then the roasted chickpeas, so they will stay in. I also put roasted veggies on mine when I have leftovers, the sweet potato is a powerful addition. After that, it is fresh tomato slices, pickled onions and some crunchy lettuce to top it off with salt and pepper to taste. I did not use cheese on this bad boy, but feta would be fantastic. Then it is go time. I was extremely happy with the product and so was Wizz who is a meat-eater to his bones.
- 1 19 oz can chickpeas, drained and rinsed
- 1 tbsp. olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or tinfoil.
- Dry the chickpeas in paper towel. Then combine in a bowl with the remaining ingredients. Gently toss the chickpeas until evenly coated. Spread evenly on a lined baking sheet.
- Roast in oven for 30 minutes, tossing halfway. At the 30 minute mark, turn the oven off and let the chickpeas sit in the oven for additional hour to dry out and crisp up. This last step is key. I tried roasting them a few other ways, but loved the crunchiness this gave them.
The pickled onions are easy to make as well. I used these instructions here, except I did not add any sugar, used apple cider vinegar and needed more than half a cup. They turned out great.
Do you have any great vegetarian recipes to share?