Information
Prep: 10 mins | Serves: 2
Ingredients list
For the chickpea filling:
- 1 cup canned chickpeas (drained & rinsed)
- ½ avocado
- ½ block feta cheese (about 100g)
- 1 spring onion, finely sliced
- Small handful of fresh parsley, chopped
- ½ lemon, juiced
- Drizzle of olive oil
- Salt, pepper & chilli flakes, to taste
To assemble:
- Handful of baby spinach leaves
- 6–8 cherry tomatoes, halved
- ¼ cucumber, thinly sliced
- 2 wraps (wholemeal, multigrain or your favourite)
Method
- In a mixing bowl, combine chickpeas, avocado, feta, spring onion, and parsley. Use a potato masher or fork to mash everything together until mostly smooth with some texture remaining.
- Season the mixture with salt, pepper, a pinch of chilli flakes, a drizzle of olive oil, and a squeeze of lemon juice. Mix well and set aside.
- In a separate bowl, toss spinach leaves with a little lemon juice to lightly dress them.
- To assemble: lay a wrap flat and spread a generous spoonful of the smashed chickpea mixture down the centre. Top with dressed spinach, cherry tomatoes and cucumber slices.
- Roll the wrap tightly and slice in half. Serve immediately or wrap for lunch on the go.
