Name: Chickpea & Roasted Pepper Snack Wraps
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (400g) chickpeas, drained and rinsed; 2 large red bell peppers; 1 small cucumber; 1/2 small red onion; 2 tbsp fresh parsley, chopped; 2 tbsp lemon juice; 2 tbsp extra virgin olive oil; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 4 medium whole wheat tortillas

Chickpea & Roasted Pepper Snack Wraps

TangyRadish3577

Inspired by the vibrant flavors of the Mediterranean and a nod to local Tel Aviv snacking culture, these Chickpea & Roasted Pepper Snack Wraps are the perfect перекус (snack)! Roasted bell peppers bring a smoky sweetness, while fresh cucumber and red onion add crunch and brightness. Chickpeas offer a hearty, protein-rich base, and a simple lemon-paprika dressing ties everything together. These wraps are easy to make, portable, and ideal for a quick bite between meals, whether enjoyed at home or packed for an outing. They’re naturally pork-free, olive-free, and full of fresh flavor.

Ingredients

Instructions

Preheat your oven to 220°C (425°F). Place the red bell peppers on a baking sheet and roast for 20 minutes, turning once, until the skin is blistered and charred in spots. Transfer to a bowl, cover with a plate, and let steam for 10 minutes. Peel off the skins, remove seeds, and slice into strips.
While peppers roast, dice cucumber and finely slice red onion. Set aside.
In a large bowl, combine chickpeas, roasted pepper strips, cucumber, red onion, and chopped parsley.
In a small bowl, whisk together lemon juice, olive oil, smoked paprika, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat.
Warm tortillas briefly in a dry skillet or microwave to make them pliable.
Spoon the chickpea and roasted pepper filling onto the center of each tortilla. Roll up tightly into wraps. Slice in half for serving.
Serve immediately, or wrap in parchment for an on-the-go snack.