Spiced Chickpea, Spinach & Tahini Breakfast Wrap
Breakfast · Levantine · Ready in 14 min · Serves 2
Cumin-spiced chickpeas crushed into a warm wholewheat wrap with spinach, red onion and a tahini drizzle. A vegan 707-calorie breakfast in fourteen minutes.
Per serving
- Calories
- 707
- Protein
- 25 g
- Carbs
- 82 g
- Fat
- 31 g
- Fibre
- 18 g
Vitamins and minerals, % of a day’s needs
- Iron46%
- Vitamin D0%
- B120%
- Zinc33%
- Magnesium35%
- Omega-320%
- Folate36%
- Calcium30%
- Potassium21%
- Vitamin C20%
- Riboflavin12%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 340 g Chickpeas, drained
- 2 whole Whole wheat tortilla (large)
- 40 g Tahini
- 100 g Fresh spinach
- 20 ml Olive oil
- 60 g Red onion
- 20 ml Lemon juice
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.8 tsp Salt
Method
- 1
Finely slice the 60g of red onion. In a small bowl, whisk the 40g of tahini with 20ml of lemon juice and 2 tablespoons of water until it is pourable. It will seize first and then loosen, which is normal.
- 2
Heat 20ml of olive oil in a pan over medium heat, add the 340g of drained chickpeas with 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika, and cook for 5 minutes until the skins begin to crisp.
- 3
Crush about half the chickpeas against the pan with a fork, then stir in the 100g of fresh spinach and three quarters of a teaspoon of salt. Cook for 1 minute more, until the spinach has just collapsed.
- 4
Warm the 2 wholewheat tortillas in a dry pan over medium heat for 30 seconds a side, until they are pliable and flecked.
- 5
Spoon the chickpea filling down the middle of each tortilla, scatter with the sliced red onion, drizzle over the loosened tahini and roll up tightly.
