Mediterranean Salad Wraps with Roasted Chickpeas

Mediterranean Salad Wraps with Roasted Chickpeas

I’d never actually tried roasted chickpeas until testing this recipe, and now I totally understand the craze. When added to this delicious salad wrap, it really gives it that extra zing. The pan-fried halloumi cheese, melted to perfection, also took this up a notch. Overall, this is one wrap you don’t want to miss!

SERVES 4 WRAPS

• 4 whole wheat wraps
• 8 cups romaine lettuce
• ¹⁄₂ red onion, thinly sliced into rings
• 1 large avocado, sliced thinly
• ¹⁄₂ cup grape tomatoes, halved
• 6 oz (170 g) halloumi cheese, cut into 1-inch (2½-cm) cubes

ROASTED CHICKPEAS

• 1 15-oz (425-g) can chickpeas
• 1 Tbsp olive oil
• salt, for seasoning
• 1¹⁄₂ tsp za’atar seasoning
• ¹⁄₈ tsp cumin
• pepper, for seasoning

ROASTED MUSHROOMS

• 2 large portobello mushrooms caps, washed, cleaned, and sliced into ¹⁄₄-inch (¹⁄₂-cm) slices
• 1 Tbsp olive oil
• salt, pepper, and garlic powder, for seasoning
• 2 tsp lemon juice

MEDITERRANEAN DRESSING

• 10 cubes frozen parsley
• 2 cubes frozen garlic
• 1¹⁄₂ Tbsp fresh lemon juice
• ¹⁄₄ tsp salt
• ¹⁄₄ tsp black pepper
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 2 tsp honey
• 3 Tbsp prepared techinah

To make the roasted chickpeas: Drain and rinse chickpeas in strainer. Rub dry between two large dishtowels and uncover, allowing to air-dry for 15–20 minutes. Remove any chickpea skins that come off while drying.

Preheat oven to 400°F (200°C). Place chickpeas into a disposable baking pan and toss with olive oil and salt until well coated. Place mushroom slices in a separate baking pan and toss with olive oil and seasonings. Spread both the chickpeas and mushrooms out on their respective baking pans. Place the mushrooms on the lower rack of the oven and the chickpeas on the center rack. Roast for 20 minutes.

Remove the mushrooms from the oven. Sprinkle with lemon juice, tossing to coat. Transfer to a small bowl and set aside. Roast chickpeas for an additional 10 minutes and remove from oven, sprinkling with za’atar, cumin, black pepper, and additional salt, then tossing to coat. Set aside.