Saturday, May 11, 2013

Zesty Chickpea and Tuna Wrap

Today was a perfect South Carolina day. Warm, but not too hot. Breezy, but not too windy. And just sunny enough to be bright, but not blaring. It was the kind of day that makes you wish there was a pause button for the weather. The kind of day that calls for an easy, but delicious and healthy meal so you can get back out there and enjoy it. Also, mood music.

This little dish was super easy to put together and required no cooking because I roast chickpeas in batches to keep on hand whenever a nutritional, texture, or flavor boost is needed. Or even just a snack.  

Let's start with how to make the best roasted zesty chickpeas. The original recipe is from Steamy Kitchen.

You will need:
  • chickpeas (garbanzo beans), canned or dried
  • 1 olive oil
  • creole seasoning like Tony Chachere's
If using dried beans, which are WAY cheaper in the long run, use about 2 cups of water for each 1/2 cup of chickpeas. Bring water and chickpeas to a raging boil for about 5-6 minutes. Then cover, remove from heat, and let soak for an hour.

Once they've soaked, rinse and pat dry with a paper towel. Canned beans should also be rinsed and dried before roasting. The original recipe says to remove the skins while drying but I haven't found that to be necessary.

Spread on a baking sheet and drizzle or spray chickpeas with a tiny bit of olive oil, rubbing over the beans with your hands to make sure the oil is evenly distributed. Sprinkle creole seasoning over chickpeas as desired, but a little goes a long way. 

Pop them in to the oven at 400 degrees for 20-25 minutes. They should be slightly browned with a little crunch when ready. 

Now on to the wraps!

To make 2 wraps you will need
  • handful of roasted zesty chickpeas (don't be jealous of that fancy "Tupperware")
  • 1 can of tuna
  • heaping handful of fresh spinach 
  • 2 wraps of choice (Habanero and Lime added a serious kick)
  • 1/2 cup chopped cucumbers
  • 1/2 cup chopped tomatoes
Pile half of each ingredient in order of spinach, tomatoes, cucumbers, tuna, then chickpeas slightly off to the side of one wrap. Roll it up tightly and enjoy your zesty and healthy wrap. It also keeps well for lunchs when wrapped in foil. 

And I bet it would be good with a light tzatziki sauce...

Hope your weather was as perfect as ours!

Sheila :)

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