Roast Chickpea Wrap

This is a Sam Wood 28 recipe. It was so quick and easy to make. I made it for dinner and then has leftovers for lunch the next day. So delicious. 

Serves: 2

Ingredients:

• 300 g chickpeas (tinned) rinsed & drained

• 2 teaspoon olive oil

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• 2 tablespoon onion (red) chopped

• 4 leaves iceberg lettuce chopped

• 1 tomato(es) chopped

• 1/2 cucumber(s) chopped

• 1 tablespoon yoghurt (greek)

• 2 wholegrain pita wrap(s)

Method:
1. Preheat oven to 180°C.
2. Drain & rinse chickpeas and pat dry with paper towel, remove any skins that may come off.
3. Gently toss the chickpeas with oil, paprika, black pepper, cayenne pepper, salt & pepper.
4. Spread chickpeas on baking paper & roast fro approximately 20 minutes.
5. In the meantime, chop up the veggies.
6. Spread greek yoghurt on the pitta and add the chickpeas and veggies.