Turkish-Spiced Chickpea Wraps with Zucchini, Lemon Rice &Amp; Lemony Hummus

These hearty wraps bring together crispy spiced chickpeas, roasted zucchini and red onion, all wrapped in a warm tortilla with garlicky lemon- and cumin-scented rice. Every bite is packed with texture and bold flavors.

On the side, enjoy extra rice and roasted vegetables along with a generous dollop of lemony hummus topped with crunchy sliced almonds. It’s a complete, satisfying vegan meal that’s perfect for lunch or a quick dinner.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook rice according to package directions. Fluff with a fork and stir in cumin, garlic powder, juice from half the lemon and a pinch of salt. Keep covered.
3. Drain and rinse chickpeas. Pat dry with a towel. In a bowl, toss chickpeas with Turkish spice blend, 1 tsp cooking oil, salt and pepper.
4. Halve zucchini lengthwise, then slice into half-moons. Peel and slice red onion into thin wedges. Toss zucchini and onion with 1 tsp cooking oil, salt and pepper.
5. Spread chickpeas and vegetables in a single layer on the baking sheet. Roast for 15-20 minutes, until chickpeas are crispy and vegetables are tender.
6. While roasting, finely chop parsley and dill. Stir herbs into the cooked rice.
7. Warm tortillas in a dry skillet or microwave. Spread 2 tbsp hummus down the center of each tortilla.
8. Divide the rice mixture and roasted chickpeas and vegetables between the tortillas. Fold in the sides, then roll tightly to form wraps.
9. Serve wraps with any remaining rice and vegetables on the side. Top hummus with sliced almonds and a squeeze of lemon if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works. Adjust cooking time accordingly.

How do I store leftovers?

Store wraps and components separately in the fridge for up to 2 days. Reheat in a skillet or oven.

Can I make this gluten-free?

Use gluten-free tortillas or lettuce wraps instead of flour tortillas.