Mediterranean chickpeas wrap! 


makes about 4 wraps

baba ganoush

2 medium eggplants, sliced into ½” slices

salt, for sprinkling

¼ cup olive oil, divided
3-5 cloves garlic, peels on

1 tablespoon tahini

¼ teaspoon smoked salt

1 teaspoon lemon juice

1 tablespoon chopped parsley

crispy cumin chickpeas

3 tablespoons olive oil

1 teaspoon ground cumin
2 cloves garlic, minced

2 tablespoons chopped parsley, divided

15.5 ounce can chickpeas, drained

¼ teaspoon sea salt

cucumber mint quick pickles

½ cup roughly chopped cucumber

1 tablespoon red wine vinegar

2 teaspoons lemon juice

¼ teaspoon sea salt

1 tablespoon mint leaves

tzatziki yogurt sauce

1/3 cup Greek yogurt

2 tablespoons grated cucumber

1 clove garlic, finely minced or grated

1 teaspoon olive oil

1 teaspoon lemon juice

¼ teaspoon sea salt
the full wrap

4 Flatout Healthy Grain Wraps

Kalamata or Greek style olives, to taste

crumbled feta cheese, to taste

chopped tomato, to taste

chopped romaine lettuce, to taste


Make the smoky eggplant dip.

Preheat oven to 425º. 

Line a large, rimmed baking sheet with paper towels. Spread sliced eggplant in a single layer on the baking sheet. Sprinkle with sea salt on both side, gently massaging the salt into all areas of the eggplant. (Salting the eggplant helps draw out the water, resulting in a creamier texture once cooked.) Let sit 10-15 minutes, then squeeze excess water out into paper towels. Return eggplant slices to baking sheet. Drizzle with 2 tablespoons olive oil, and massage oil on both sides. Give the cloves of garlic (with peels on) a quick rub of olive oil and scatter them in empty space on the tray. Roast 20-25 minutes, checking at 15 to allow for differences in your oven’s heating, until eggplant is tender and beginning browning around the edges. 

(Optional: Make crispy chickpeas while eggplant roasts, directions below.)

Let cool a few minutes, then scoop flesh of eggplant from the skins and discard skins. Discard peels of garlic cloves. Place eggplant flesh and roasted garlic in a food processor or blender with remaining 2 tablespoons olive oil, tahini, smoked salt, and lemon juice. Blend until completely smooth, then add in chopped parsley and pulse until parsley is in flecks. Set aside.

Make the crispy chickpeas.

In a frying pan, heat olive oil over medium flame. Add minced garlic, ground cumin, and 1 tablespoon chopped parsley and stir until fragrant. Add chickpeas and sea salt. Swirl in pan and stir to coat chickpeas with oil and spices. Let chickpeas cook in an even layer, shaking pan occasionally, 7-10 minutes, until the skins are browning and beginning to crisp. When you start to hear the chickpeas pop, toss in remaining 1 tablespoon chopped parsley and remove from heat. Set aside.

Make the cucumber mint quick pickles.

Combine cucumber, vinegar, lemon juice, and sea salt in a bowl and set aside. Stir in mint just before serving.
Make the tzatziki yogurt sauce.

Combine all ingredients in a bowl and set aside.
Assemble the wraps!

Lightly warm the wraps in a skillet on the stove, or wrapped in foil in an oven. Assemble wrap beginning with a nice smear of baba ganoush. Add crispy chickpeas, then crumbled feta, then chopped romaine, then more crispy chickpeas, olives, tomatoes, cucumber mint quick pickles, more feta, and a generous dollop of tzatziki yogurt sauce. Or, y’know, assemble however you like. It’s your universe!


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