Ingredients

The following ingredients have 4 Servings
  • 1 can (15 oz.) chickpeas, ((garbanzo beans) drained, rinsed, & dried)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons EACH: paprika, dried oregano
  • 1 teaspoon EACH dried basil, garlic powder
  • Fine sea salt & cracked pepper
  • 4 tortillas
  • 1 cup prepared hummus, (separated)
  • 2 small Persian/Salad cucumbers (or 1 English cucumber (~1 cup))
  • 1 red, yellow, or orange pepper
  • 1 large carrot ((or 3/4 cup matchstick carrots))
  • 1 small Hass avocado
  • 4 large handfuls of mixed greens or baby spinach
  • Optional, but recommended: Sriracha
  • Optional: fresh parsley, fresh lemon juice

Instruction

  • PREP: See Note 1 if using an oven instead of an air fryer. Drain and rinse chickpeas and then dry in a salad spinner or with paper towels. (Wet chickpeas won't air fry/roast as nicely.)
  • CHICKPEAS: Add chickpeas to a large bowl. Drizzle on oil, seasonings, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir everything until well coated. Put the chickpeas in the air fryer basket in one even layer and cook for 11-14 minutes. (We like them best at 12 minutes.) Cook until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying.
  • VEGGIE PREP: Cut off ends from cucumbers. Cut in half lengthwise and then cut into 1/4th inch thick strips. Thinly slice a bell pepper. Cut a carrot into matchsticks or use pre-cut carrot shreds. Thinly slice avocado.
  • ASSEMBLY: Lay out the tortillas. Spread 1/4 cup (60g) hummus on each tortilla -- smooth all over the tortilla. Top with 1/4th of the air fried chickpeas (about 1/3 cup per tortilla), arranged down the center of the tortilla; press gently down the chickpeas into the hummus to ensure they stick. Top with veggies divided evenly among each wrap: cucumber sticks, bell pepper slices, carrot slices, avocado slices, and finally a large handful of mixed greens, and if desired, a few sprigs of fresh parsley. Drizzle everything with lemon juice or Sriracha (or both; we love lots of Sriracha!) and another pinch of salt and pepper. Roll up tightly and enjoy immediately!