Vegan Turkish-Spiced Chickpea Wraps

🥘 Ingredients

• Turkish Spice Blend
  1 tbsp
• black pepper
• chickpeas
  2 unit
• cooking oil
  1 tbsp
• cumin
  1 tsp
• dill
  ½ oz
• flour tortillas
  2 unit
• garlic powder
  1 tsp
• hummus
  1/2 c
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• paper towels
• parsley
  since we don't have tags, no? Actually let's write "roughly chop @parsley{½ oz, ½ oz
• red onion
  2 unit
• salt
• sliced almonds
  1 oz
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and cut red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas ; pat very dry with paper towels .

   red onion: 2 unit, zucchini: 2 unit, chickpeas: 2 unit, paper towels
2. 

   2

   Toss onion wedges, zucchini, and chickpeas on a baking sheet with a large drizzle of cooking oil , half the Turkish Spice Blend (all for 4 servings), a big pinch of salt , and black pepper . For 4, divide everything between two baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting. Roast until veggies are lightly charred and chickpeas are crispy, 18-20 minutes. (It's natural for chickpeas to pop a bit while roasting.)

   cooking oil: 1 tbsp, Turkish Spice Blend: 1 tbsp, salt, black pepper
3. 

   3

   While veggies and chickpeas roast, heat a drizzle of oil in a small pot (use a soup pan for 4 servings) over high heat. Add jasmine rice , minced onion, half the garlic powder (all for 4), half the cumin , and a pinch of salt. Cook, stirring, until fragrant, ⏱️ 1 minute . Stir in ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low and simmer until rice is tender, 15-18 minutes.

   jasmine rice: 1 c, garlic powder: 1 tsp, cumin: 1 tsp
4. 

   4

   While rice cooks, zest and quarter lemon . Roughly chop parsley ." But we need avoid "oz" with curly? We'll do parsley . Pick and roughly chop dill . In a small bowl , combine hummus , juice from half the lemon (whole lemon for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt.

   lemon: 1 unit, parsley: since we don't have tags, no? Actually let's write "roughly chop @parsley{½ oz, parsley: ½ oz, dill: ½ oz, hummus: 1/2 c, olive oil: 2 tbsp
5. 

   5

   When rice is done, fluff with a fork and stir in as much lemon zest as you like. Taste and season with salt and pepper if desired. When vegetables and chickpeas are done, add parsley and dill to the baking sheet and toss to combine.
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Lay tortillas flat on a clean work; divide as much of the rice, vegetables and chickpeas, and lemony hummus as you expect across the bottom third of each tortilla (save any remaining for serving). Fold bottom over the filling, then fold the side toward center. Starting from filled side, roll each tortilla up.

   flour tortillas: 2 unit
7. 

   7

   Halve wraps diagonally. Divide wraps between plates, with remaining lemon wedges on the side. Serve any remaining rice, remaining vegetables and chickpeas, and remaining hummus alongside; garnish with sliced almonds .

   sliced almonds: 1 oz