Vegan Turkish-Spiced Chickpea Wraps
with Zucchini, Red Onion, Zesty Rice & Lemony Hummus
- Wheat
- Soy
- Sesame
- Tree Nuts
There are so many reasons why we love a hearty wrap… but the main one? We get to enjoy our favorite veggies, proteins, and sauces all at the same time in a portable format! This vegan version stars crispy spiced chickpeas, roasted zucchini, and red onion, tossed with fresh herbs and wrapped up in a warm tortilla with garlicky lemon- and cumin-scented rice. On the side, there’s extra rice and veg, plus lemony hummus garnished with crunchy almonds.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Red Onion
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Zucchini
½ cup
Jasmine Rice
1 teaspoon
Cumin
½ unit
Lemon
¼ ounce
Parsley
½ tablespoon
Turkish Spice Blend
½ teaspoon
Garlic Powder
¼ ounce
Dill
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut 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.
• Toss onion wedges, zucchini, and chickpeas on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend (all for 4 servings), a big pinch of salt, and 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 on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While veggies and chickpeas roast, heat a drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add rice, minced onion, half the garlic powder (all for 4), half the cumin (all for 4), and a pinch of salt. Cook, stirring, until toasted and fragrant, 1 minute. • Stir in ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
• While rice cooks, zest and quarter lemon. Roughly chop parsley. Pick and roughly chop fronds from 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 salt to taste.
• 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 veggies and chickpeas are done, add parsley and dill to baking sheet; toss to combine.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Lay tortillas flat on a clean work surface; divide as much rice, veggies and chickpeas, and lemony hummus as you like across bottom third of each tortilla (save any remaining for serving). • Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal. • Divide wraps between plates, with any remaining lemon wedges on the side. Serve any remaining rice, remaining veggies and chickpeas, and remaining lemony hummus alongside; garnish with almonds.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the Turkish spices and lemon, though some found it bland; consider adding extra seasoning or a zesty sauce 🌶️.
- Ease of prep: Quick and simple to make, but a few felt the cooking times needed adjustment for better texture.
- Suggestions: Try roasting veggies longer for more crispiness, double the hummus for moisture, and add cayenne for extra kick.
- Portions: Generous servings; some found it worked well as a bowl without the wrap.
- Texture: Consider using pita instead of tortillas for better wrap integrity; some preferred it as a rice bowl.
Reviews from our home cooks
LOVED IT!!! I wasn't sure if I was going to like this dish because of Turkish-spice, but it was great! I like spicy food and so I added some cayenne pepper to the veggies. The lemony hummus was really good too.
This was a really nice, different recipe than we typically get. Healthy, with nicely flavored oil. My husband even praised the hummus, which he typically dislikes.
It was a great vegan wrap, please add more wraps like this. I added tofu to it for extra protein and it was really tasty
Loved this one, it was a crowd pleaser we ended up making a side salad so we could make it 4 servings
Did not receive Turkish spice packet. I'm not sure baking the vegetables and chickpeas was a good idea because the vegetables were dry and little bit chewy. Might be good to specify teaspoons for both the lemon juice in the hummus and the dill. I squeezed half the lemon and used all of the dill and both were over done. Would recommend pita bread instead of a tortilla.
I actually ate most of this without the tortilla, it was so good with just the rice. The tortilla almost distracted from it.
The tortilla wrap had a slightly off-putting very strong flour taste. A different wrap might have been a better match. Overall though, this was delicious!
Recommend adding feta and side of cucumbers. Remove tortilla and make this a bowl dish. Suggest more cook time or water on the rice; rice seemed tough.
So good!! Super aromatic, full of flavors! Will be ordering this all the time
Stop telling me to only use half the spice I want FLAVOR
