Greek Chickpea Wraps and Tzatziki

February 24, 2021

This is a good one. Just the right about of spice (and garlic too), tender and warm naan bread, flavorful chickpeas, and crunchy fresh vegetables. 
 
Chickpeas really don’t have a ton of flavor on their own. So you really need to spice them up. This dried herb and spice combination is perfect. The smoked paprika, cumin and garlic powder really work well with the tender and creamy insides of the chickpeas.
 
Adding in a pinch of each salt and pepper, olive oil and dried oregano – you have them fully coated and baked to perfection. Baking them helps secure the flavors to each little pea – it also dry roasts them and warms them just right.
 
Now ready to put in a blanket of naan or flatbread – just serve with extra tzatziki sauce, crunch fresh vegetables and hot sauce. It’s a full on vegetarian meal. 
 
You won’t miss the meat in this one.
 
BUT if you must, grilled or baked chicken would be fabulous in these. Use the same spice blend on chicken bread or thighs. Slice up and serve the same way as the chickpeas. 
 
You can make it dairy free or gluten free – making it your way is all the fun.

I used naan in this recipe.

Naan, pita pockets and flatbreads, are all great vehicles to use to “blanket” the ingredients into a mouthful.

I have found great store bought options at Wegmans, Trader Joe’s, Safeway and Whole Foods.

You can make it homemade too!

Here are two of my favorite recipes!

Garlic Naan from Food & Wine

Yeasted Homemade Naan from Alexandra’s Kitchen

Here are more vegetarian recipes!

Vegetarian Hoisin Lo Mein Noodles

Smoky Butternut Squash & Farro Salad

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Greek Chickpea Wraps & Tzatziki

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 3 hours 25 minutes
Yield: 4 1x
Diet: Vegetarian

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Description

The best vegetarian wraps with quick homemade Tzatziki and fresh vegetables.

Ingredients

Scale

1 8oz. can chickpeas, drained & quickly rinsed
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
salt & pepper, to taste
optional but encouraged, sliced cucumber, red onion, tomatoes, and olives
Iced berg lettuce, shredded
1/2 cup Kalamata olives
4–6 pieces of naan bread or flatbread
garnish with fresh dill and serve with hot sauce, if desired

Homemade Tzatziki

1/2 cup sour cream or plain yogurt (I used dairy free sour cream)
1 3 inch piece cucumber, grated finely
zest from 1/2 lemon (optional, but encouraged)
juice from 1/2 lemon
1 garlic clove, minced
1/4 cup (or more) fresh dill, finely chopped
salt & pepper, to taste

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Instructions

Preheat oven to 425F.
Using a baking sheet tray, combine the drained and rinsed chickpeas, olive oil, oregano, cumin, garlic powder, smoked paprika and a large pinch of salt and pepper. Using your hands or a large spoon mix everything together on the baking sheet tray to fully coat the chickpeas with the seasonings.
Bake for 8 minutes. Remove from the oven. Toss around to loosen them from the bottom of the pan. Bake for 5 more minutes. Remove from the oven and let cool slightly.
Meanwhile, make the tzatziki sauce. In a small to medium sized bowl, mix all the ingredients together. Taste test for more salt – season accordingly.
To assemble the wraps, warm up the naan or flatbread slightly in your oven or microwave. Place them on a plate and spoon 1-2 tablespoons of the tzatziki on the bread. Layer in the seasoned chickpeas, and any vegetables you may have. Cucumber, tomatoes and lettuce are great choices.
Top with fresh dill and hot sauce, if desired.

Cook Time: 205
Category: vegetarian
Method: oven