Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
You guys! This is the vegetarian sandwich of my dreams. Like as in, I literally dream about it when it’s been absent from my life for too long.
It’s a magical combination of homemade yogurt pita (use store-bought if you must), the creamiest hummus ever, marinated chickpeas, any combination of vegetables you want-I used cucumbers, cherry tomatoes, artichokes, roasted red peppers, mixed greens and red onions-, feta and a creamy sharp lemon-tahini yogurt sauce to drizzle to your heart’s content.
Side note: Pastures of Eden feta from Trader Joe’s is the VERY BEST FETA IN THE WORLD. There, I said it. Come at me, if you disagree. But please try it! It’s so sharp and creamy and everything you want a feta to be. Thanks to one of my amazing BFFs for turning me on to this…I’m forever indebted to you.
I’m warning you: the marinated chickpeas are a dangerously delicious snack, so either make a double batch or immediately leave the kitchen after you put them together to resist the urge to eat them all. I recommend leaving them at room temperature until you use them because it retains that beautiful creaminess that chickpeas bring as the refrigerator tends to firm them up and I personally think the texture suffers for it. Leftovers should keep on the counter for a day or two.
In fact, the roots of this recipe came from needing to use leftovers: I had made a batch of homemade hummus and pita bread and wanted to repurpose it the next day into a vegetarian wrap-thus this was born. I highly recommend you follow the same path! Make a big batch of hummus and try your hand at homemade pita-then repurpose to make this absolutely delicious, perfect-for-lunch wrap the next day. Or really chickpea yourself out and do it all in one day…I dare you.
P.S. That wonderfully burgundy and crisp pile of stuff you see behind the wrap are spiralized beet fries. Delicious, yes, but not quite blog-worthy yet. They will have their day in the spotlight some day. Please remind me if I forget.
*Also, I am fully aware of the tahini recall at this time and fully support anyone’s decision to forego my favorite tahini, Soom, in place of another brand of tahini in this recipe. However, as with anything, please do your research and make the decision that’s right for you. You can read updates on the voluntary tahini recall on Soom’s website here.
Print
Hummus Wrap with Marinated Chickpeas and Lemon-Tahini Yogurt Sauce
- Yield: enough for 4 wraps 1x
Description
This is magical combination of homemade yogurt pita (use store-bought if you must), the creamiest hummus ever, marinated chickpeas, any combination of vegetables you want-I used cucumbers, cherry tomatoes, artichokes, roasted red peppers, mixed greens and red onions, feta and a creamy sharp lemon-tahini yogurt sauce to drizzle to your heart’s content. The result: a hearty, satisfying vegetarian lunch or dinner!
Ingredients
MARINATED CHICKPEAS:
- 1 can chickpeas, drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 1 tablespoon finely minced fresh flat-leaf parsley
- 1 teaspoon za’atar, or to taste
- Pinch of sumac
- Pinch of Aleppo chile flakes
- Kosher salt and freshly ground black pepper, to taste
LEMON-TAHINI YOGURT SAUCE:
- 1/4 cup tahini paste
- Juice of 1 lemon
- 2 tablespoons whole-milk Greek yogurt or labneh
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- Yogurt Pita, or any other store-bought or homemade pita
- Super-Smooth Hummus, warm or at room temperature
- Mixed greens
- Sliced cucumbers
- Sliced roasted red peppers
- Drained canned or frozen thawed artichokes, coarsely chopped
- Thinly sliced red onions
- Crumbled feta cheese
- Sliced cherry tomatoes
- Finely minced fresh flat-leaf parsley
Instructions
- For the marinated chickpeas: Combine all of the ingredients in a medium mixing bowl and allow to sit at room temperature for at least 1 hour.
- For the lemon-tahini yogurt sauce: Combine all of the ingredients in a small bowl, whisking until smooth. Season to taste with salt and pepper.
- Layer the hummus, marinated chickpeas, greens, feta and any vegetables you wish to use in the center of the pita and fold to eat like a taco OR you can split the pita in half and fill the pockets with the ingredients. Drizzle with the lemon-tahini yogurt sauce before serving.
- Category: Middle Eastern-Inspired, Vegetarian, Sandwiches & Wraps