Prep
5 mins

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

    • 1 small tin chickpeas
    • 1tsp olive oil
    • 1 tsp paprika
    • Salt and pepper
    • 2 tomatoes, diced
    • Half red onion, diced
    • 1 tbsp red wine vinegar
    • 1 avocado, ripe
    • Juice of half a lemon
    • ½ cup Greek yoghurt
    • 2 tsp harissa or chipotle paste
    • 4 soft wraps
    • Florette Mixed salad
    • Coriander to garnish

Method

  1. Preheat your oven to 200c and line a baking tray with greaseproof paper.
  2. In a bowl mix the drained chickpeas with olive oil and paprika, spread across the baking tray and roast for 10 minutes.
  3. Meanwhile, mix the onion and tomatoes with the vinegar.
  4. Mash the avocado and mix in the lemon juice, season to taste.
  5. Add your Harissa or Chipotle to the yoghurt and put in a small bowl or jug to serve.
  6. Take the tray out of the oven to shake and toss the chickpeas, then roast for another 10 minutes until golden and crispy. Mix them with the tomatoes and onion when ready.
  7. Lay your wraps on each plate and build with your perfect mix of the chickpeas, avocado, Florette salad and spicy yoghurt – we think our Mixed leaf salad goes perfectly with the crunchy chickpeas and some fresh coriander to serve. Enjoy!
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