Seasoned oven-roasted chickpeas give these wraps a crispy, savory filling. Raw spinach, cucumber and pickled red onion keep every bite fresh, while the lemon-parsley sauce brings it all together.
The filling is all about the contrast between warm, spiced chickpeas and fresh raw vegetables. Cumin and smoked paprika give the chickpeas an earthy, slightly smoky flavor without overpowering the fresh sauce. The spinach stays crisp and mild in the wrap instead of wilting. Cucumber adds juiciness; thinly sliced red onion brings a sharp, tangy note that softens as it sits briefly in the lemon juice.
For a crispy result, it’s important to drain canned chickpeas well and dry them before they go into the oven. Moisture on the surface is more likely to make them steam than brown. Spread them out well on a baking sheet so hot air can circulate around them. They turn firm and golden brown on the outside, but stay a little softer inside. Don’t leave them piled up for long after baking: trapped steam makes the coating less crispy.
The red onion doesn’t need to marinate for long. Slice it as thinly as possible and use enough lemon juice to lightly coat the slices; a short rest is enough to take the edge off. A mandoline is quick, but a sharp knife gives you more control. Add the onion to the wrap with a fork or tongs, leaving any excess juice in the bowl so the flatbread doesn’t get soggy.
The sauce is fresh and creamy from the yogurt, with parsley and garlic for a savory, herby base. Use full-fat yogurt for a thicker sauce, or stir in a small splash of water if you’d rather have one that spreads easily. Greek yogurt works too, but it’s thicker and a little more tart; taste it before adding extra lemon. No parsley on hand? Use a smaller amount of cilantro, if you enjoy its flavor.
Serve the wraps as soon as the chickpeas come out of the oven, when their coating is at its crispiest. Warm the flatbread briefly in a dry skillet or oven so it rolls easily without tearing. For lunch on the go, you can pack the sauce, vegetables, onion and chickpeas separately in the fridge and fill the wrap just before eating; this keeps the filling fresher and the bread from going soft too quickly. Store leftovers covered in the fridge and reheat the chickpeas separately in the oven to make them a little firmer again.
Preheat the oven to 220 °C (200 °C fan). Drain the chickpeas well and pat them dry with a clean tea towel or paper towels.
On a baking sheet, toss the chickpeas with the olive oil, cumin, smoked paprika, salt and a few turns of black pepper. Spread them out and roast for 20–25 minutes, until golden brown and crispy on the outside. Toss halfway through.
Meanwhile, put the red onion in a small bowl with 1 tablespoon lemon juice and a pinch of salt. Toss and leave it to sit while you prepare the rest.
Blend the yogurt with the parsley, garlic and remaining tablespoon of lemon juice into a green sauce. Taste and add a little pepper if needed. Cut the cucumber into thin strips.
Warm the flatbreads briefly in a dry skillet or oven, until pliable. Spread them with the green sauce and top with the spinach, cucumber, drained red onion and warm chickpeas.
Fold the sides in slightly and roll the flatbreads up tightly. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
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