1. Roast the Chickpeas

Preheat oven to 200°C / 400°F.

Toss chickpeas with olive oil, garlic, onion, cumin, paprika, coriander, lemon juice, salt, and pepper.

Spread on a baking sheet and roast 20–25 minutes until golden and slightly crisp.
💡 Quick alternative: sauté in a pan for 8–10 minutes.

2. Make the Garlic Sauce

Mix yogurt, grated garlic, lemon juice, tahini, and salt in a small bowl.

Chill in the fridge for deeper flavor.

3. Warm the Tortillas

Heat tortillas in a dry pan or wrap in foil and warm in the oven.

Keep them soft and flexible for easy rolling.

4. Assemble the Burritos

Lay a tortilla flat.

Add a base of shredded lettuce or cabbage.

Top with roasted chickpeas, diced tomatoes, cucumber, pickled onions, and fresh herbs.

Drizzle generously with garlic sauce.

Roll up tightly, tucking in the sides to form a burrito.

Serving Suggestions

Serve with sweet potato fries 🍠, hummus & olives 🧄🫒, or a side salad/tabbouleh 🥗.

Meal Prep Tips

Store roasted chickpeas, veggies, and sauce separately in the fridge for up to 4 days.

Assemble fresh for optimal texture and flavor.

🌍 Fusion at Its Best: Middle Eastern spice + burrito vibes = your new favorite plant-powered street food wrap!