Chickpea Yogurt Wrap with Cucumber and Tomato

A quick wrap with mashed chickpeas, creamy lemon yogurt and crunchy vegetables. The wrap is ready in about 15 minutes and needs only one bowl.

By yumbelo · 2 servings · 15 minutes

Ingredients

• 2 pc Wheat tortillas
• 1 can Chickpeas from a can, drained
• 150 g Plain yogurt
• 1 pc Lemon (juice and zest)
• 1 pc Garlic clove
• 1 tsp Cumin, ground
• 1 tbsp Olive oil
• 0.5 pc English cucumber
• 1 pc Tomato
• 50 g Leafy salad
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Rinse the chickpeas, let them drain and roughly mash them with a fork, leaving some whole chickpeas.
2. Stir the yogurt with the lemon zest, the juice of half a lemon, the pressed garlic clove, the cumin, salt and pepper.
3. Use half of the lemon for the dressing and mix half of the chickpeas into the yogurt, then season the remaining chickpeas with a tablespoon of olive oil and salt.
4. Cut the cucumber into thin half-moons, cut the tomato into wedges, and wash and spin-dry the leafy salad.
5. Warm the tortillas briefly in a dry pan over medium heat on both sides until soft and lightly browned.
6. Spread each tortilla with the chickpea yogurt, top with salad, cucumber, tomato and the remaining chickpeas, roll up and cut in half.