Vegan Turkish-Spiced Chickpea Wraps

🥘 Ingredients

• black pepper
  1 pinch
• chickpeas
  15 oz
• cooking oil
  1 tbsp
• cumin
  1 tsp
• dill
  1 tbsp
• flour tortillas
  2 unit
• garlic powder
  1 tsp
• hummus
  6 oz
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• parsley
  1 bunch
• red onion
  1 unit
• salt
  1 pinch
• sliced almonds
  2 tbsp
• turkish spice blend
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   flour tortillas red onion chickpeas hummus zucchini jasmine rice cumin lemon parsley turkish spice blend garlic powder dill sliced almonds olive oil salt black pepper cooking oil

   flour tortillas: 2 unit, red onion: 1 unit, chickpeas: 15 oz, hummus: 6 oz, zucchini: 1 unit, jasmine rice: 1 c, cumin: 1 tsp, lemon: 1 unit, parsley: 1 bunch, turkish spice blend: 1 tsp, garlic powder: 1 tsp, dill: 1 tbsp, sliced almonds: 2 tbsp, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch, cooking oil: 1 tbsp
2. 

   2

   Preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas; pat very dry with paper towels.
3. 

   3

   Toss onion wedges, zucchini, and chickpeas on a baking sheet with a large drizzle of olive oil, half the turkish spice blend, a big pinch of salt, and black pepper. Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy ⏱️ 20 minutes .
4. 

   4

   While veggies and chickpeas roast, heat a drizzle of cooking oil in a small pot over medium-high heat. Add jasmine rice, minced onion, half the garlic powder, half the cumin, and a pinch of salt. Cook, stirring, until toasted and fragrant ⏱️ 1 minute . Stir in ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
5. 

   5

   While rice cooks, zest and quarter lemon. Roughly chop parsley. Pick and roughly chop fronds from dill. In a small bowl , combine hummus, juice from half the lemon, 1 tbsp olive oil, and salt to taste.
6. 

   6

   When rice is done, fluff with a fork and stir in as much lemon zest as you like. Taste and season with salt and pepper if desired. When veggies and chickpeas are done, add parsley and dill to baking sheet; toss to combine.
7. 

   7

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Lay tortillas flat on a clean work surface; divide as much rice, veggies and chickpeas, and lemony hummus as you like across bottom third of each tortilla. Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
8. 8

   Halve wraps on a diagonal. Divide wraps between plates, with any remaining lemon wedges on the side. Serve any remaining rice, remaining veggies and chickpeas, and remaining lemony hummus alongside; garnish with sliced almonds.