Should I smash the chickpeas to make chickpea wraps?

That is entirely up to you. I recommend smashing 1/3 of the chickpeas and leaving the rest intact for a variety in texture.

Can I use hummus instead of the chickpeas?

Swapping the chickpeas with hummus would still make a delicious wrap, but it won't have the same bite or flavor.

How can I substitute Aleppo or Urfa pepper?

You may substitute both kinds by using regular chili flakes in the same quantity. Note that the flavors will not be as deep or unique with this substitution. That's why I always recommend stocking Aleppo and Urfa pepper flakes in your pantry.

How can I make chickpea wraps gluten-free?

None of the fillings have gluten, so you may simply swap the wheat pita or tortilla for a gluten-free version instead.

Are chickpea wraps vegan?

Most of the time, they are! Unless they have a dairy-based dressing like tzatziki or blue cheese, chickpea wraps are usually vegan.

What else can I put in chickpea wraps?

This Southeastern Turkey-style chickpea wraps are my favorite, but there are many other great recipes out there to try out different flavor combinations! Check out this spicy buffalo or an Indian version of chickpea wraps for more ideas.

Turkish Chickpea Wraps Recipe

Name: Turkish Chickpea Wraps Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 can (250 g drained) cooked chickpeas; 1 tablespoon (15 ml) olive oil; 1/4 teaspoon ground cumin; 1/2 teaspoon Aleppo pepper (or regular chili flakes); 1/2 teaspoon Urfa (Isot) pepper (or regular chili flakes); 1/4 teaspoon (1.5 g) table salt; 1/4 large (75 g) onion, thinly sliced; 1 tablespoon sumac; 1 tablespoon lemon juice; 6 (25 g) shishito peppers, deseeded & chopped; 1 medium (125 g) tomato, chopped; 1/2 bunch (50 g) parsley leaves, chopped; drizzle of pomegranate molasses; 2 flour tortillas or pita bread

Description

These 100% authentic Turkish chickpea wraps are accidentally vegan and only take 15 minutes to make! Perfect for to-go lunches, picnics, or quick weeknight dinners. This foolproof recipe comes straight from a Turkish restaurant specializing in chickpea wraps (nohutlu dürüm).

Ingredients

Scale

Spicy Chickpeas:

1 can (250 g drained) cooked chickpeas
1 tablespoon (15 ml) olive oil
1/4 teaspoon ground cumin
1/2 teaspoon Aleppo pepper (or regular chili flakes)
1/2 teaspoon Urfa (Isot) pepper (or regular chili flakes)
1/4 teaspoon (1.5 g) table salt

Onion Salad:

1/4 large (75 g) onion, thinly sliced
1 tablespoon sumac
1 tablespoon lemon juice

To Serve:

6 (25 g) shishito peppers, deseeded & chopped
1 medium (125 g) tomato, chopped
1/2 bunch (50 g) parsley leaves, chopped
drizzle of pomegranate molasses
2 flour tortillas or pita bread

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Instructions

SAUTÉ THE CHICKPEAS

Drain the canned chickpeas and save the aquafaba for baking projects if you wish. In a medium-sized pan, sauté the canned chickpeas with olive oil on medium-high heat.
Mix in cumin, Aleppo pepper, Urfa pepper, and salt. Continue sautéing for 7-10 minutes, until the chickpea skins become crisp. Set aside.

MAKE THE ONION SALAD

Meanwhile, massage sliced onions with sumac & lemon juice and set aside.

HEAT THE PITA OR TORTILLA

When the chickpeas are sautéed, heat the inside of the tortilla or pita bread in the same pan over low heat until warm.

ASSEMBLE THE WRAP

Place the pita or tortilla onto a flat surface and layer the sautéed chickpeas in a horizontal line towards the bottom ⅓ of the bread, leaving a few inches free on each side. Mash some of the chickpeas with a fork if you prefer various textures.
Continue by layering the lemon-sumac onion salad, shishito peppers, tomatoes, and parsley on top of the chickpeas.
Sprinkle with flaky salt, and drizzle with olive oil & pomegranate molasses. Fold the sides in, bring up the bottom flap and roll it up tightly. Cut the wrap into halves with a sharp knife to serve, or wrap it in aluminum foil to enjoy it later.

Notes

The assembled wraps may be refrigerated in cling wrap or aluminum foil for up to three days. If you have the time, refrigerate the prepared ingredients of the wrap separately. This way you can microwave the warm (spicy chickpeas, tortilla) to mix with the cold (onion salad, veggies) right before serving.

You may substitute both the Aleppo and Urfa chile flakes with regular chile, but I'd highly recommend stocking them for later. These peppers are chef favorites for a reason!

If you don't have any pomegranate molasses, substitute with lemon juice for a similar level of acid.

To make this recipe gluten-free, use a GF flatbread, corn tortilla, or lettuce leaves.

You can also make these wraps into a Buddha bowl by omitting the tortilla and by adding a grain like bulgur or rice instead!

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Turkish, Snack, Lunch, Dinner, Breakfast
Method: Cook
Cuisine: Turkish