Crispy Chickpea & Avocado Wrap

• Canned Chickpeas(2)
• Olive oil(2 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Avocado(2)
• Lettuce(1)
• Tomato(2)
• Red Onion(1)
• Tahini(3 tbsp)
• Lemon(1)
• Water(3 tbsp)
• Tortilla(4)
• Coriander(10 g)optional

Method

1. 1

   Drain and rinse {Canned Chickpeas}. Pat them very dry. Thinly slice the {Red Onion}, dice the {Tomato}, shred the {Lettuce}, slice the {Avocado}, and roughly chop the {Fresh cilantro}.

   ~10 min

2. 2

   In a bowl, toss the {Canned Chickpeas} with {Olive oil}, {Paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper} until evenly coated.

   ~2 min

3. 3

   Whisk the {Tahini} with the juice of {Lemon} and {Water} until smooth and spoonable.

   ~2 min

4. 4

   Cook the chickpeas in a large frying pan over medium-high heat for 8 minutes, stirring often, until they are golden, crisp-edged, and a little blistered. Warm the {Wraps} for the last 1–2 minutes.

   ~8 min

5. 5

   Fill each {Wraps} with {Lettuce}, {Tomato}, {Red Onion}, {Avocado}, and the crispy chickpeas. Spoon over the tahini sauce, scatter with {Fresh cilantro}, then roll up and serve.

   ~5 min