Today is weird day. It feels like a Monday, but it’s really a Thursday. With 4th of July falling on a Wednesday, many people are out of town all week, but not me! We are going on vacation at the end of July, so we decided to stick around and be low key for the holiday. We live pretty close to the Easy River, so we’re lucky enough to be able to see the Macy’s firework show from our roof!
While I’m home with the day off, I’ve decided to catch up on some cooking and blogging. Since I work from home, I make my lunch everyday, and I gravitate towards things that are quick, easy and healthy. Sometimes that means a Chickpea Salad Sandwich or a seasonal salad (Spring Strawberry Salad), but I also like to switch things up. Enter this Spiced Chickpea Wrap with a Lemon Dill Yogurt Sauce.
If I don’t have enough protein at lunch, I find myself hungry again about an hour later. That’s why I like using some sort of bean or legume as the base for my lunch, and chickpeas fit the bill. With 8 grams of protein in just a 1/4 cup and plenty of fiber, these little legumes do the trick.
This recipe takes a few minutes to prep, so I suggest making a few servings ahead of time and then you can quickly assemble at lunchtime (or the night before, if you pack lunch). With the combination or spiced chickpeas, radish, parsley, feta and a simple dill yogurt sauce, it’s super tasty, filling, unique and easy to bring with you on-the-go.
Spiced Chickpea Wrap with Lemon Dill Yogurt Sauce
- 1 15-ounce can of chickpeas drained and rinsed
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon salt divided
- 1 tablespoon vegetable or olive oil
- 2 large whole wheat tortillas
- 3 small radishes washed and sliced
- 2 tablespoons parsley leaves
- 1/4 cup feta
- 1/2 cup plain Greek yogurt
- 1 tablespoon chopped dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
In a large bowl, combine the chickpeas, paprika, garlic powder and 1/8 teaspoon of salt. Mix until the chickpeas are coated with seasoning.
Place a skillet over medium high heat. Add oil to the pan, and then add the chickpeas. Cook over medium high heat for 7-9 minutes, stirring frequently. Set aside.
In the meantime, make the yogurt sauce by combining the Greek yogurt, chopped dill, lemon juice, honey and remaining 1/8 teaspoon of salt. Stir well.
Lay out the tortilla and spread 1/2 the yogurt mixture on the tortilla. Top with half the chickpeas, 1/2 the radishes, 1 tablespoon parsley leaves and 2 tablespoons of feta. Fold into a wrap and repeat on second tortilla.