Ingredients
For the Chickpeas
1 can (400 g) chickpeas, drained and rinsed
2 tbsp (30 ml) olive oil
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Whipped Feta
¾ cup (150 g) feta cheese
¼ cup (60 g) Greek yogurt
1 tbsp (15 ml) olive oil
1 tsp lemon juice
For the Wraps
4 flatbreads or tortillas
1 cup cucumber, thinly sliced
For the Chili Honey
2 tbsp (30 ml) honey
1 tsp chili flakes
1 tsp olive oil
Garnish
Fresh parsley or mint
Extra chili flakes
Instructions
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes until golden and slightly crispy.
Blend feta, Greek yogurt, olive oil, and lemon juice until smooth and creamy.
Mix honey with chili flakes and olive oil to create chili honey.
Warm flatbreads slightly.
Spread whipped feta over each wrap, then add roasted chickpeas and cucumber slices.
Drizzle chili honey over the filling.
Garnish with fresh herbs and extra chili flakes.