Chickpea Lavash Wraps
For the chickpea spread
1-15 oz can of chickpeas, drained
1 lemon, zested and juiced
1/2 red onion, chopped
a few tablespoons fresh parsley, chopped
2/3 cup plain yogurt
salt and pepper
For the cucumber-yogurt dressing
1 medium cucumber, diced or sliced
2/3 cup plain yogurt
1/2 lemon, zest and juice
1 clove garlic, diced or grated
salt and pepper
To assemble
2 cups spinach
1 bell pepper, sliced
sriracha
2 pieces lavash bread
1 tablespoon butter
In a food processor, chop up two-thirds of the chickpeas. Put in a medium bowl and add the rest of the chickpeas, lemon zest and juice, onion, parsley, and yogurt. Season with salt and pepper to taste. Set aside. This spread can be made a day or more in advance. After sitting in the fridge for a day or so, the flavors melt together and it gets even better.
In a small bowl, combine chopped cucumber, yogurt, lemon juice and zest, garlic, salt and pepper. Stir to combine. This dressing can be made a day or more in advance as well.
To assemble, lay a lavash bread on the counter. Spoon some of the chickpea spread and some of the yogurt dressing onto the lavash. Add some sriracha for heat. Add a handful of spinach and a few slices of bell pepper. Roll it all up like a burrito.
In a saute pan, melt the butter over medium heat. When the butter is foaming, add the lavash wrap. Toast each side and serve.
