Vegan Turkish-Spiced Chickpea Wraps
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Vegan Turkish-Spiced Chickpea Wraps

Vegan Turkish-Spiced Chickpea Wraps

with Zucchini, Red Onion, Zesty Rice & Lemony Hummus

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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


1 unit

Red Onion

1 unit


1 teaspoon


½ cup

Jasmine Rice

¼ ounce


2 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ ounce


½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 tablespoon

Turkish Spice Blend

1 teaspoon

Garlic Powder

4 tablespoon


(Contains Sesame)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories960 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate134 g
Sugar14 g
Dietary Fiber11 g
Protein24 g
Cholesterol0 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small pot
Small Bowl


Start Prep

• 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.

Roast Veggies & Chickpeas

• 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.)

Cook Rice

• 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.

Finish Prep & Mix Hummus

• 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.

Finish Rice & Veggies

• 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.

Assemble Wraps

• 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.