Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a delightful Mediterranean-inspired vegan meal. Roasted beets, seasoned chickpeas, and fresh veggies are wrapped in whole wheat tortillas and drizzled with a creamy tahini-lemon sauce.
Ingredients
Roasted Beets:
- 2 medium beets (peeled and diced)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Chickpeas:
- 1 can (15 oz) chickpeas (drained and rinsed)
Wraps:
- 4 large whole wheat tortillas or wraps
- 2 cups baby spinach
- 1/2 cup shredded carrots
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh parsley (chopped)
Tahini-Lemon Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water (plus more as needed)
- 1 clove garlic (minced)
- Salt to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the beets: Toss the diced beets with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
- Make the sauce: Whisk together tahini, lemon juice, olive oil, water, garlic, and salt to make the tahini-lemon sauce.
- Prepare the wraps: Warm the tortillas and assemble by layering spinach, chickpeas, roasted beets, carrots, red onion, parsley, and sauce. Roll up and slice to serve.
Notes
- Wraps can be made ahead and stored in the fridge for up to 24 hours.
- Add avocado slices or feta for extra richness.
