The other day I bought wraps, had canned chickpeas, mushrooms, and an idea. I’ve always loved mushrooms, and I reminisced this one time when I went to this vegan juice bar in hammersmith and had a spicy chickpea wrap – This wrap hit different.
I decided to make an easy-to-make chickpea mushroom wrap recipe for anybody to adapt to their routine, perfect for students, the workaholic, and kids alike!
Does mushroom and chickpeas go well together?
There is no reason as to why they won’t, is there?
Nah, chickpeas and mushroom was the perfect mix of starchy chickpeas and chewiness of the mushroom; incorporating a little lettuce & avocado; you’ve got yourself a hearty, high protein vegan wrap recipe that is sure to impress even the most adamant meat eater. They’re great with hummus too, try our homemade vegan hummus recipe for a lil more freshness today.
Things to bear in mind are to be weary of the sauce when scooping the mix into the wraps, you don’t want the sauce to seep through and cause the wrap to fall apart. I usually towards the end remove the lid from the pan and keep an eye on it to keep track of when the water fully evaporates.
What do these vegan chickpea mushroom wraps pair well with?
These bad boys can pretty much pair well with anything, some suggestions that come to mind could be some potato wedges, perhaps a rice dish, but in realness, two of these and you’re good for the night.
These wraps are made up of:
Red onion
Salad leaves
Canned chickpeas
Mushrooms
Veg stock
Cumin
Smoked paprika
Cayenne pepper
Garlic powder
All combined together to make one decadent, yet simplistic meal.
Easy spicy chickpea & mushroom wrap recipe
This recipe is easy to make, takes 30 minutes, is kid friendly and suitable for students and workaholics. For those that need that one lazy dinner idea, bookmark this now!
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 40 Minutes |
| Servings |
People
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- 4 Seeded Wraps
- 1 Small Red Onion
- 1 Can Chickpeas Drained and rinsed
- 200 Grams Brown Mushrooms
- 1 Avocado
- 4 Leaves Romaine Lettuce
- 1 Tsp Ground Cumin
- 1 Tsp Smoked Paprika
- 1 Tbsp Garlic Powder
- 1 Tsp Cayenne Pepper
- 1 Cup Veg Stock 1/2 stock cube, dissolved in hot water
- Salt/Pepper To taste
- Hummus Optional
Ingredients
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|
- Thinly slice onions and mushrooms on a chopping board, set aside.
- Heat oil on a frying pan, add onions and cook until softened, 2-3 minutes.
- Add drained chickpeas, with 3 tbsp water, combine with the remaining spices (cumin, smoked paprika, cayenne pepper, garlic powder) and crushed stock cube, stir into a paste.
- Add mushrooms and cook for 5 minutes, coat well in the seasoned paste.
- Transfer contents of the pan into a saucepan, add 1 cup of water and bring to a boil, then lower heat to simmer for 15-20 minutes, check occasionally to ensure water doesn’t all evaporate.
- Once mushrooms, onions and chickpeas are smothered in sauce, remove lid and cook on a low heat to remove excess water, drain if needed.
- Open up a naked wrap and lay a bed of hummus, lettuce, and avocado, try not to pack too much, then scoop a bit of the chickpea mixture in the centre, leave around 1 inch on each side from the centre to appropriately wrap.
- Tuck the bottom inwards, like folding the tip of a paper plane, and fold from side to side to complete the wrap.
