Name: Roasted chickpea wraps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 x 400g cans chickpeas; 2 tsp olive oil; 2 tsp ground cumin; 2 tsp smoked paprika; 2 avocados stoned, peeled and chopped; juice 1 lime; small pack coriander chopped; 8 soft corn tortillas; 1 small iceberg lettuce shredded; 150g pot natural yogurt; 480g jar roasted red peppers chopped

Roasted chickpea wraps

This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas

45 min total 20 min prep 25 min cook 4 489 cal

Instructions

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1 Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
2 Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.