Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

To make the mixture combine chickpeas, lemon juice, olive oil, water, garlic, salt and pepper in a food processor, and purée until smooth.

To assemble wraps, spread 1/2 cup chickpea mixture evenly over each tortilla half. Arrange bell pepper strips, arugula, cucumbers, fennel and drizzle with balsamic vinegar. Roll tightly and slice to serve. 

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 2 cups chickpea mixture (see recipe below)
  • 4 whole wheat our tortillas
  • 1 red bell pepper, roasted
  • 1 cup baby arugula
  • 1/2 cup English cucumbers, sliced
  • 1/2 fennel bulb, cored, thinly sliced
  • Balsamic vinegar to drizzle

Chickpea mixture

  • 1 can (14-ounce) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • 3 cloves garlic, finely minced
  • Coarse salt and freshly ground pepper

Preparation