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Roasted Beet & Chickpea Wraps with Tahini Lemon Sauce

A delicious and nutritious lunch featuring roasted beets and crispy chickpeas wrapped in whole wheat tortillas and drizzled with a tangy tahini lemon sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Wraps
  • 2 medium medium-sized beets, roasted and sliced Roast until tender.
  • 1 can chickpeas, drained and rinsed For added crispiness, roast with oil.
  • 4 whole whole wheat wraps or tortillas You can use any type of tortilla.
  • 1 cup arugula or spinach Substitute with any greens on hand.
  • to taste Salt and pepper Season as desired.
For the Tahini Lemon Sauce
  • ¼ cup tahini Use high-quality tahini.
  • 1 whole lemon, juiced Freshly squeezed juice is best.
  • 1 clove garlic, minced
  • as needed water Water To thin out the sauce to desired consistency.
  • a pinch salt To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes until a fork slides in effortlessly.
  2. Allow the beets to cool slightly before peeling and slicing them.
  3. On a baking sheet, toss the chickpeas with olive oil, salt, and pepper. Roast for about 20 minutes or until crispy.
Tahini Lemon Sauce
  1. In a bowl, mix together tahini, lemon juice, minced garlic, and salt. Gradually stir in water until smooth and pourable.
Assemble Wraps
  1. Spread a generous amount of tahini sauce on each wrap. Layer with arugula, crispy chickpeas, and roasted beet slices.
  2. Roll up the wraps and slice in half if desired.

Notes

Roast extra beets for salads or smoothies. Try different greens based on your preference. The tahini sauce is so good you might want to make extra!