Avocado-chickpea-wraps

Smashed avocado and roasted chickpea flatbreads

Cumin and paprika flavoured chickpeas plus a zingy avocado smash makes a dream topping!

By , 23 April 2019

(25 votes)

Smashed avocado and roasted chickpea flatbreads
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 263g serving contains
  • Energy

    1959KJ

    468KCAL

    23%
  • Fat

    18.9g

    med

    27%
  • Saturates

    3.9g

    low

    20%
  • Sugars

    3.9g

    low

    4%
  • Salt

    0.68g

    low

    11%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 745kJ/178kcal.
Ingredients
  • 400g tin chickpeas, drained and rinsed
  • 1tbsp rapeseed oil
  • 1tsp cumin
  • ½tsp smoked paprika
  • 10g flat-leaf parsley, roughly chopped
  • 150g frozen peas
  • 2 Grower's Selection Ripe & Ready Avocados
  • Juice 1 lime, plus extra wedges to serve
  • ½ clove garlic, crushed
  • 4 Extra Special Sourdough Pittas, toasted
  • 10g coriander, roughly chopped
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Toss the chickpeas in a roasting tin with the oil, cumin and paprika. Roast for 15-20 mins until crisp. Remove from the oven and stir in the parsley.

  • Simmer the peas in boiling water for 5 mins. Drain and cool slightly.

  • Mash together the peas and the avocados until smooth or slightly chunky, as preferred. Stir in the lime juice and the garlic.

  • Spread the mixture on the pittas and top with chickpeas and coriander. Serve with the lime wedges, to squeeze over.