BBQ Chickpea Mediterranean Wraps
BBQ Chickpea Wraps are easy to make DIY style vegetarian meals - crispy chickpea in BBQ sauce, fresh yogurt dip, homemade tortillas and grilled summer veggies.
Ingredients
For the BBQ Chickepeas
- 1 cup Chickpea soaked overnight
- 1 tsp Roast cumin powder
- 2 tbsp Extra Virgin Olive Oil
- 3 tbsp BBQ Sauce
- Salt to taste
For the Tortilla, make 8 approximately 10 inch ones
- 1½ cup All purpose flour
- 1½ cup Whole wheat flour plus more for dusting
- 1 tsp Oil
- 1 tsp Baking Powder
- 1 tsp Salt
For the Wrap
- 1 cup Zucchini mix of green and yellow, chopped to ½ inch pieces
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Dried herbs
- Salt to taste
- 1 Red onion medium-sized, sliced
- 1 Tomatoes medium-sized, de-seeded and sliced
- Garlic-Yogurt dip/ tzatziki for dressing
- BBQ sauce to top
- Hummus as a side, optional
- 1 tbsp Apple Cider Vinegar
Instructions
For the chickpea
- Drain the water the chickpeas have been soaking in and transfer to a pressure cooker.
- Add 2 cups water and a pinch of salt and pressure cook for 1 hour on medium heat. Let the steam release.
- Drain the water from the cooked chickpeas if any and trasnfer to a baking tray.
- In a bowl, mix the olive oil, BBQ sauce, salt, and roasted cumin powder. Add this mix to the chickpeas and toss well.
- Bake in a pre-heated oven at 180 degrees for 15 minutes.
For the tortilla dough
- In a food processor, combine both the whole wheat and all-purpose flour together. Add the baking powder and salt and mix well.
- Add the oil and slowly add 1 to 1⅓ cups of water to bring the dough together. Cover and set aside for 20 minutes.
- Divide the dough into 8 equal round balls.
- Dust your pastry board with some flour. Roll each of the dough balls into about 10 inches. Try to roll out as evenly as possible and it doesn't have to be perfectly round.
- Heat a tawa and cook the rolled out dough on each side.
To make the wraps
- Toss the chopped zucchini with 1 tbsp olive oil, herbs, and salt. Bake in a pre-heated oven at 180 degrees for 20 minutes.
- Dip the sliced onions in water with 1 tbsp apple cider vinegar for 15-20 minutes. And drain before use.
- Smear the garlic yogurt sauce on the tortilla, add a spoonful of the cooked BBQ chickpeas, some grilled zucchini, onions, and tomatoes, top with some more BBQ sauce. Wrap it all up and enjoy with hummus and garlic yogurt dip.