Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!
I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!
These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.
Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.
I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.
Enjoy, Happy Cooking…!!!
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- 1 cup dry chickpeas
- 2 cups water
- 2-3 tbsp olive oil
- 1 tsp garam masala
- 1 tsp black pepper
- Salt (as required)
- 1 cucumber
- 1 tomato
- 1 red onion
- 2 tsp lemon juice
- Cilantro leaves (garnish)
- Pita bread
Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
Chop veggies and mix with lemon juice and salt. Keep aside.
Warm pita breads in a pan or microwave/oven to make them soft.
Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!
- Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
- For non-vegetarians, chicken or meat can be added as toppings and make a great combo.