This chickpea wrap recipe combines hearty roasted chickpeas with sweet roasted red peppers for texture and flavor.
A spicy harissa aioli adds a creamy, bold kick to each bite, elevating simple ingredients into a satisfying vegetarian lunch.
The wrap is quick to assemble and perfect for a packed lunch or light dinner.
Why You’ll Love This Recipe
- Roasted chickpeas provide a crunchy texture and robust flavor that contrasts nicely with tender roasted peppers.
- Harissa aioli introduces smoky heat to complement the savory chickpeas without overpowering them.
- Using whole wheat or your choice of flatbread makes this wrap portable and filling.
Chickpea and Roasted Red Pepper Wrap with Harissa Aioli
A flavorful vegetarian lunch wrap featuring roasted chickpeas, sweet roasted red peppers, and a spicy harissa aioli for a bold, satisfying meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 wraps
Ingredients
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (about 1 3/4 cups, 300 g)
- 1 tablespoon olive oil, plus more for roasting peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 medium red bell peppers
- 1/2 cup mayonnaise (120 ml)
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 4 whole wheat or flour tortillas (8-inch/20 cm)
- 1 cup baby spinach or mixed greens (30 g)
Instructions
- Roast the Red Peppers Preheat the oven to 425°F (220°C). Place whole red bell peppers on a baking sheet and drizzle lightly with olive oil. Roast for 20 minutes, turning halfway, until skins are blackened and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.
- Prepare the Roasted Chickpeas While peppers roast, increase oven temperature to 450°F (230°C). Pat chickpeas dry with a towel, then toss with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 15-20 minutes, shaking the pan halfway through, until crispy.
- Make Harissa Aioli In a small bowl, whisk together mayonnaise, harissa paste, lemon juice, and minced garlic until smooth. Adjust seasoning with salt if needed.
- Assemble the Wraps Lay out tortillas and spread a spoonful of harissa aioli on each. Divide the roasted chickpeas, roasted red pepper strips, and baby spinach evenly among the wraps. Roll tightly and slice in half if desired.
Helpful Tips
- Drying the chickpeas well before roasting ensures they crisp up nicely.
- Steaming the roasted peppers under plastic wrap makes peeling easier and keeps them tender.
- Use gluten-free tortillas if needed to accommodate dietary restrictions.
- Adjust the amount of harissa paste to control the spiciness of the aioli.
Storage and Make-Ahead
Store leftover components separately in airtight containers: roasted chickpeas at room temperature for up to 2 days, roasted peppers refrigerated for up to 3 days, harissa aioli refrigerated for up to 3 days.
Assembled wraps are best eaten immediately, but can be wrapped tightly and refrigerated for up to 24 hours.
Do not freeze assembled wraps as the texture of the roasted peppers and aioli may change.
Frequently Asked Questions
Can I make this wrap vegan?
Yes, substitute the mayonnaise in the harissa aioli with a vegan mayo or a plant-based yogurt to keep the recipe vegan.
How do I store leftover roasted chickpeas?
Let chickpeas cool completely and store them in an airtight container at room temperature for up to 2 days to maintain crispness.
Is this wrap gluten-free?
Only if you use gluten-free tortillas. Check the package labels to ensure they are suitable for a gluten-free diet.
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