• 2 Warburtons Gluten Free Beetroot Wraps
  • 400g carton or tin chickpeas in water, rinsed and drained
  • 1 tbs olive oil
  • ½ tsp paprika (or smoked paprika)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 pinch whole cumin seeds (optional)
  • 1 pinch sea salt
  • 1/2 gem lettuce, sliced and washed
  • 1/4 orange pepper, sliced
  • 5cm piece cucmber, diced
  • 1 small avocado, peeled, de-stoned and diced
  • 1/2 lemon, juice only
  • 2-3 tbs Greek yogurt
  • A few fresh mint leaves
  1. Preheat the oven to170ºC fan/190ºC conventional/Gas 5
  2. Place the chickpeas into a bowl and drizzle with the oil. Sprinkle over the paprika, cumin, coriander, cumin seeds and sea salt then mix well to coat. Tip the chickpeas onto a baking tray and roast for 20-25 minutes until lightly browned and crispy
  3. Meanwhile, mix the orange pepper, cucumber and avocado in a bowl and squeeze over a little lemon juice
  4. Chop half of the mint leaves and stir into the yogurt in a small bowl, keeping a few whole leaves for garnish
  5. When the chickpeas are ready, warm the wraps if desired then divide the lettuce between them. Add the pepper, cucumber and avocado mix. Top with the roasted chickpeas and scatter over a few mint leaves. Add a few dollops of minted yogurt before folding