Lemon Chickpea Pita Wraps

Ingredients

• For the sticky lemon chickpeas:
• 3 cloves garlic (grated)
• 1 medium lemon
• 3 tbsp maple syrup
• 2 tsp soy sauce or coconut aminos
• 1-2 tsp hot sauce
• 1 tbsp avocado oil
• 1. 15 oz can chickpeas (drained and rinsed)
• Salt and pepper to taste
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• For the tahini yogurt sauce:
• 1/4 cup fresh parsley (minced)
• 3 tbsp unsweetened plain plant-based yogurt
• 2 tbsp tahini
• Salt and pepper to taste
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• For assembly:
• 3 pitas (gluten-free if needed)
• 2 cups green leaf lettuce
• 1 cucumber (thinly sliced)
• Pickled onions (optional)

Instructions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a small bowl; whisk together the garlic; juice and zest of the lemon; maple syrup; soy sauce or coconut aminos; hot sauce and avocado oil. This is the sticky lemon sauce.
• In a large bowl
• toss the chickpeas with half of the sticky lemon sauce until well coated. Season with salt and pepper to taste.
• Spread the chickpeas in an even layer on the prepared baking sheet and bake for 20 minutes or until crispy and golden.
• In another small bowl; whisk together the parsley; yogurt; tahini; salt and pepper to taste. This is the tahini yogurt sauce.
• To assemble the wraps warm up the pitas in a microwave or oven until soft. Cut them in half and open up each pocket.
• Fill each pita pocket with some lettuce; cucumber slices; pickled onions (if using); sticky lemon chickpeas and tahini yogurt sauce.
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• Variations:
• You can use any beans you like instead of chickpeas such as black beans; kidney beans or white beans.
• You can use any herbs you like instead of parsley for the tahini yogurt sauce such as cilantro; mint or basil.
• You can use any spices you like instead of salt and pepper for seasoning the chickpeas or the sauce such as cumin; paprika
• turmeric or curry powder.
• You can use any sauces you like instead of hot sauce for adding some heat to the sticky lemon sauce such as sriracha; chili garlic sauce or harissa.
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• Tips:
• You can store the leftover chickpeas and sauce in an airtight container in the refrigerator for up to 3 days. You can reheat them in a microwave or oven before assembling the wraps.
• You can serve the wraps with some fresh fruit; salad or hummus for a complete and balanced meal.
• You can adjust the amount of maple syrup or hot sauce in the sticky lemon sauce according to your taste preference. You can also add some water to thin out the sauce if it is too thick.