Spiced Chickpea & Tahini Wrap

Ingredients

• Chickpeas, drained and rinsed1 x 400 g can
• Olive oil1 tbsp
• Smoked paprika1 tsp
• Ground cumin1/2 tsp
• Salt1/4 tsp
• Wholemeal tortillas (large)2
• Tahini2 tbsp
• Lemon juice1 tbsp
• Water1-2 tbsp
• Red cabbage, finely shredded100 g
• Carrot, grated1 medium
• Baby spinacha handful
• Fresh coriander or parsleysmall handful

Method

1. 1

   Preheat oven to 200°C / 180°C fan. Pat the chickpeas dry, then toss with olive oil, smoked paprika, cumin and salt.

2. 2

   Spread on a baking tray and roast for 15 minutes until crisp at the edges.

3. 3

   Whisk tahini with lemon juice and 1-2 tbsp water until pourable.

4. 4

   Warm the tortillas briefly in a dry pan. Lay flat and layer with spinach, red cabbage and grated carrot.

5. 5

   Top with the spiced chickpeas, drizzle generously with tahini sauce and scatter fresh herbs over the top.

6. 6

   Fold in the sides, roll tightly, slice in half and serve.