Dairy-Free Nohut Dürüm (Chickpea Wrap)

Ingredients

• 1 can Chickpeas
• 0.5 medium Onion
• 0.5 medium Red bell pepper
• 1 tablespoon Olive oil
• 0.5 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 large Tortillas
• 1 cup Lettuce
• 1 medium Tomato
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic

Instructions

1. 1Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 0.5 medium onion, chopped into 1/2-inch pieces, and the 0.5 medium red bell pepper, chopped into 1/2-inch pieces. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. 2Add the 1 can chickpeas (drained and rinsed), 0.5 teaspoon cumin, 0.5 teaspoon paprika, 0.25 teaspoon salt, and 0.25 teaspoon black pepper to the skillet with the vegetables. Stir everything together and cook for another 5 minutes, stirring frequently, until the chickpeas are heated through and fragrant.
3. 3While the chickpea mixture is cooking, prepare the tahini sauce. In a small bowl, combine the 0.25 cup tahini, 2 tablespoons lemon juice, and 1 clove garlic, minced. Whisk until smooth. If the sauce is too thick, add 1-2 tablespoons of water, one at a time, until it reaches a drizzleable consistency.
4. 4Warm the 4 large tortillas. You can do this one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until pliable.
5. 5Prepare your fillings. Shred the 1 cup of lettuce. Dice the 1 medium tomato.
6. 6Assemble the wraps. Lay one warm tortilla flat. Spoon about one-quarter of the chickpea and vegetable mixture onto the center. Top with some of the shredded lettuce, diced tomato, and a drizzle of the tahini sauce.
7. 7Fold in the sides of the tortilla, then tightly roll it up from the bottom to enclose the filling. Repeat with the remaining tortillas and filling. Serve immediately.

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