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Vegetarian chickpea wrap

Spiced Chickpea Wrap with Lemon Dill Yogurt Sauce

Servings 2 wraps


  • 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

Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon chopped dill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey


  1. In a large bowl, combine the chickpeas, paprika, garlic powder and 1/8 teaspoon of salt. Mix until the chickpeas are coated with seasoning.
  2. 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.
  3. 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.
  4. 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.