Name: CRISPY Tandoori Chickpea Wraps - Your New Fave!
Prep time: 30 min
Total time: 30 min
Ingredients: 2 (14 ounce) cans chickpeas, drained and rinsed; 4 tablespoons olive oil; 1/4 cup plain greek yogurt; 2 teaspoons ginger; 2 teaspoons paprika; 2 teaspoons coriander; 1 teaspoon garlic powder; 1 teaspoon cayenne; 1 teaspoon kosher salt and pepper; 1 bunch kale, chopped

These Tandoori Chickpea Wraps are a flavor revelation, combining crispy, spiced chickpeas with a refreshing kale slaw and a creamy coconut-lime sauce. This recipe is perfect for a quick and healthy lunch or dinner, offering a delightful vegetarian option that doesn’t compromise on taste. Designed for ease and speed, these wraps can be on your table in about 30 minutes, making them ideal for busy weeknights. The vibrant tandoori spices and fresh ingredients create a truly satisfying meal experience for anyone seeking delicious plant-based options.

⏱ Time: 30 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

CRISPY Tandoori Chickpea Wraps – Your New Fave!

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Prep Time 30

Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

2 (14 ounce) cans chickpeas, drained and rinsed
4 tablespoons olive oil
1/4 cup plain greek yogurt
2 teaspoons ginger
2 teaspoons paprika
2 teaspoons coriander
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon kosher salt and pepper
1 bunch kale, chopped

Method

Preheat oven to 425°F (220°C). On a baking sheet, combine chickpeas, 2 tbsp olive oil, Greek yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt, and pepper. Toss to coat evenly. Roast for 10 minutes, stir, then roast another 10-15 minutes until chickpeas are golden and slightly crispy.
Meanwhile, prepare the slaw. In a medium bowl, combine chopped kale, shredded carrots, diced yellow pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and drizzle with the remaining 2 tbsp olive oil. Season with salt and toss well.
Make the Coconut Honey Lime Sauce: In a blender, combine coconut cream, lime juice, lime zest, and honey. Blend until smooth and creamy.
Warm the tortillas slightly to make them more pliable.
Lay the tortillas flat. Generously layer with the crispy tandoori chickpeas and the fresh kale slaw.
Drizzle liberally with the coconut honey lime sauce, then wrap tightly. Serve immediately and enjoy the flavor fiesta!

Notes

– For extra crispy chickpeas, ensure they are well-drained and pat them dry before roasting.
– Adjust cayenne pepper to your spice preference. Add more for a hotter kick!
– Use fresh lime juice and zest for the brightest flavor in the sauce and slaw.
– If you don’t have coconut cream, full-fat coconut milk can be used, but the sauce might be thinner.

Pro tips

For extra crispy chickpeas, ensure they are well-drained and pat them dry before roasting.
Adjust cayenne pepper to your spice preference. Add more for a hotter kick!
Use fresh lime juice and zest for the brightest flavor in the sauce and slaw.
If you don’t have coconut cream, full-fat coconut milk can be used, but the sauce might be thinner.

Enjoy these vibrant and satisfying Tandoori Chickpea Wraps as a healthy and flavorful meal. Feel free to customize with your favorite additions!

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