Grilled Crispy Chickpea Wrap

Preparation 5 min
Total 30 min
2 Servings

You would never know this Greek-inspired wrap is plant-based. The crispy chickpeas add a great texture and can be used in salad as well.

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  • 2 Dempster’s® Ancient Grains Large Tortillas
  • 1 can Chickpeas, drained and rinsed
  • 2 tbsp Olive Oil
  • 1 tsp Paprika Powder
  • 1 tsp Dried Oregano Leaves
  • 1/4 tsp each Ground Cumin and Garlic Powder
  • Salt and Pepper, to taste
  • 1/2 cup Hummus
  • 1 cup Romaine Lettuce, chopped
  • 1/4 cup Feta Cheese
  • 1/4 cup Sliced Cucumber
  • 2 tbsp Roasted Red Pepper, sliced
  • 2 tbsp Kalamata Olives, sliced


  1. Preheat the oven to 400°F, and line a 9x13 inch baking sheet with parchment paper
  2. Preheat panini press on medium heat.
  3. Place chickpeas on a baking sheet and coat with oil and spices. Bake for 20 minutes until golden and crispy. Remove from the oven and set aside to cool. (Keep remaining crispy chickpeas in an airtight container at room temperature for up to a week)
  4. Spread hummus evenly in the center of each tortilla. Top each with lettuce, cheese, cucumber, roasted red pepper, Kalamata olives. Divide a ¼ of the crispy chickpeas. Fold in both ends and wrap the length size of the wrap enclosing the ingredients.
  5. Place in a panini press and gently grill until grill marks form and ingredients are warmed through for 3-5 min.
  6. Serve immediately.