Serves 1
Directions
- 1Mix pre-cooked chickpeas with paprika powder, chili powder, oregano, and cumin.
- 2Put oil in the pan and fry the seasoned chickpeas in it until crispy, then season with salt.
- 3Cut the red onion into slices, chop parsley, and quarter tomatoes.
- 4Mix the salad with lemon juice, salt, and sumac.
- 5Mix soy yogurt with paprika paste, lemon juice, salt, and dill.
- 6Toast the tortilla wraps.
- 7Spread sauce on the wrap, then top with salad and crispy chickpeas, roll up and enjoy!
Ingredients
- 250 g Kichererbsen (vorgekocht, Dose)
- 1 TL Paprikapulver
- Etwas Chilipulver
- 0.5 TL Oregano
- 0.5 TL Kreuzkümmel
- Etwas Öl
- Etwas Salz
- 3 EL Sojajoghurt (oder vegane Mayo)
- 1 TL Paprikamark
- 2 TL Zitronensaft
- Etwas Salz
- Etwas Dill
- 0.5 rote Zwiebel
- 1 Tomate
- 1 Handvoll Petersilie
- 0.5 Saft aus Zitrone Saft
- Etwas Salz
- Optional Sumach
- 1 Tortillafladen
Equipment
bowlpan
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