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Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas Wrap - Crispy, Savory, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained, rinsed, and thoroughly dried
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 2 cloves fresh garlic, finely grated or minced
  • 1 teaspoon smoked paprika (optional but tasty)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 4–6 large flour tortillas or whole-wheat wraps (use gluten-free if needed)
  • 1 cup hummus, Caesar dressing, or garlicky yogurt sauce for spreading
  • 2 cups chopped romaine or mixed greens
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced bell pepper
  • 1/4 small red onion, very thinly sliced
  • Fresh parsley or basil, chopped (optional)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Dry the chickpeas well: Spread rinsed chickpeas on a clean towel and pat them completely dry. Dry chickpeas equals extra crunch.
  3. Season: In a bowl, toss chickpeas with olive oil, garlic powder, fresh garlic, smoked paprika, salt, and pepper until coated.
  4. Roast: Spread chickpeas in a single layer. Roast for 20 minutes, shake the pan, then roast another 10–15 minutes until deep golden and crisp.
  5. Add Parmesan and lemon: While hot, toss chickpeas with Parmesan, lemon zest, and lemon juice. Taste and adjust salt if needed.
  6. Prep the wrap base: Warm the tortillas in a dry skillet for 20–30 seconds per side. This makes them pliable and less likely to tear.
  7. Spread the sauce: Add a generous layer of hummus, Caesar, or yogurt sauce down the center of each tortilla.
  8. Layer the veggies: Add greens, cucumber, bell pepper, and red onion. Sprinkle fresh herbs if using.
  9. Add the chickpeas: Spoon a warm handful of roasted chickpeas on top. Don’t overfill—you want it to roll neatly.
  10. Wrap it up: Fold the sides inward, then roll tightly from the bottom up. For extra crispness, sear the wrap seam-side down in a hot skillet for 1–2 minutes.
  11. Serve: Slice in half and serve right away. A squeeze of extra lemon is great here.

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