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Healthy eating has become a cornerstone of wellness in today’s fast-paced world, with plant-based recipes gaining popularity for their nutritional benefits and versatility. Among the myriad of ingredients celebrated for their health properties, chickpeas and quinoa stand out. Chickpeas are packed with protein and fiber, making them an excellent choice for those looking to boost their nutrient intake. Quinoa, on the other hand, is a complete protein, gluten-free, and rich in essential amino acids, making it a staple for vegetarians and vegans alike.

Crispy Chickpea and Quinoa Salad Wraps

Discover the delicious and nutritious Chickpeas & Quinoa Crunch Wraps that are perfect for quick lunches or meal prep. Packed with protein, fiber, and essential nutrients, this plant-based recipe features crispy chickpeas, fluffy quinoa, and a vibrant mix of fresh vegetables. Easy to assemble and customizable, these wraps are a flavorful way to enhance your healthy eating routine. Enjoy the crunch and savor each bite while boosting your wellness!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin

Salt and pepper to taste

2 tbsp olive oil

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

1 avocado, sliced

4 large lettuce leaves (e.g., romaine or butter lettuce)

Fresh cilantro or parsley for garnish

Juice of 1 lime

Optional: spicy hummus or tzatziki sauce for spreading

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.

    Crispy Chickpeas: Preheat your oven to 400°F (200°C). Spread the rinsed chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss until the chickpeas are evenly coated. Roast in the oven for 20-25 minutes, or until they are crispy and golden brown, shaking the pan halfway through.

      Make the Vegetable Mixture: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and chopped red onion. Add the cooked quinoa and the crispy chickpeas once they’ve cooled slightly. Squeeze the juice of one lime over the mixture and toss to combine. Adjust seasoning with salt and pepper to taste.

        Assemble the Wraps: Take a large lettuce leaf and if desired, spread a thin layer of spicy hummus or tzatziki sauce on it. Spoon a generous amount of the quinoa and chickpea mixture onto the center. Top with slices of avocado and garnish with fresh cilantro or parsley.

          Wrap It Up: Carefully fold the sides of the lettuce leaf over the filling, then roll from the bottom up to form a wrap. Repeat with the remaining ingredients.

            Serve: Cut wraps in half if desired and serve immediately, or you can secure them with toothpicks for easier handling. Enjoy your refreshing crispiness!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings