Mindful Sodexo 
Whole wheat wrap with spiced smashed chickpeas, cucumber, tomato, Kalamata olives, cilantro, feta and lemon herb dressing
Nutrition Facts:
Calories: 510, Carbs: 55 g, Protein: 12 g, Fat: 29 g , Sat. Fat: 5 g , Sodium: 670 mg , Fiber: 9 g
Prep Time: 15 to 20 minutes Cook time: 5 to 10 minutes Yield: 6 servings; 1 wrap per serving Difficulty level: Easy
Mediterranean Chickpea Wrap
Ingredients
Prepare
Mediterranean Chickpea Wrap
- 2 cans drained and rinsed low-sodium garbanzo beans
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano
- 1 1/2 cups chopped seedless cucumbers
- 1 1/2 cups chopped fresh tomato
- 6 tablespoons drained and chopped Kalamata olives
- 1 1/2 cups finely chopped red onions
- 3/4 cups cilantro leaves
- 6 tablespoons crumbled feta cheese
- 3/4 cup Mediterranean Dressing
- 6 (10-inch) whole wheat tortillas
- 1. Combine the chickpeas, paprika, cumin, and oregano in a large bowl and lightly smash them.
- 2. Add the cucumber, tomato, olives, onions, cilantro, feta, and dressing. Toss them together until well combined.
- 3. Heat the tortillas for a few seconds on a skillet or in the microwave until they are soft and pliable.
- 4. Evenly divide the mixture between the tortillas, about 1 1/3 cups per tortilla. Roll the wraps tightly like a burrito. If you have a heated skillet, place the wraps seam-side down on the skillet for 10 to 20 seconds to seal them.
- 5. Cut the wraps in half and enjoy them immediately!
Mediterranean Dressing
- 2 tablespoons lemon juice
- 1/2 cup canola oil
- 1 1/2 teaspoons finely chopped shallots or red onion
- 1/2 teaspoon finely chopped garlic
- 2 teaspoons finely chopped parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Combine all ingredients in a blender or food processor and blend until smooth. Cover and refrigerate until ready to use. Note: You can also place all ingredients into a jar or container with a tightly fitting lid and shake vigorously for 1 to 2 minutes until smooth.
Chef Tips:
- One 15-ounce can of chickpeas yields about 1 1/2 cups drained.
- You can make the smashed chickpea filling up to 3 days ahead of time and keep it covered in the refrigerator.
