Chickpea & parsley pita wrap

Hi loves,

Sharing this super easy & yummy Mediterranean pita wrap I ended up making for a quick lunch for Kishan! I started off following a recipe on Pinterest but realized all our avocados were bad! So pivoted into whatever we had available but it turned out so good! 


So according to the Pinterest recipe I roasted the chickpeas and then changed the recipe and sautéed the veggies in a pan separately! (You can roast the veggies & chickpeas together if you like but I would prefer it separately) 



  • Bell pepper
  • Onions
  • One can of chickpeas
  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1–2 teaspoons chili powder
  • 1–2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 teaspoon cumin and coriander powder
  • 1/2 teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • Pitas
  • Lime
  • A handful of chopped parsley
  • Hummus
  • Crumbled feta

Pre-heat the oven to 425 degrees

 Preheat the oven to 425 degrees. Pat the chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet. Drizzle with olive oil and sprinkle with spices (mix with a spoon to ensure the spices cover the chickpeas properly!) Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The should be golden brown and the chickpeas will be semi-crunchy.

While the chickpeas are roasting, slice the bell peppers and onions into long slices! In a pan heat some oil, sauté the bell peppers and onions, and add in all the spices here too: red chilli powder, cumin and coriander powder, black pepper, turmeric, and salt.

Once your chickpeas and veggies are ready, its time to assemble the wrap!

Start with toasting the pita on both sides using a little bit of oil! Then spread some hummus on one side of the pita, add on the sautéed veggies, roasted chickpeas, parsley, feta and drizzle some lime juice! I also drizzled some sriracha and crack sauce which is a jalapeno and coriander sauce (from the chutney life)

Wrap the pita and secure it with a toothpick if needed! This recipe creates such a fresh and healthy wrap that is also super yummy because of its subtle flavours from the parsley, lime, and feta mixed with the masala’s veggies and chickpeas! My mouth is watering while I type this! I hope you try this easy recipe at home and enjoy it!

Love, M

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