Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mediterranean Chickpea Wrap Recipe
    Lost? Site Map

    Mediterranean Chickpea Wrap

    Mediterranean Chickpea Wrap. Photo by Prose

    1/2 Photos of Mediterranean Chickpea Wrap

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Kim Petro's Note:

    From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place a large asute pan over medium heat. Sprinkle the bottomwith a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
    2. 2
      Add the carrot, onion, bananna pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste.
    3. 3
      Saute for 1 minute.
    4. 4
      Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potatoand sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.

    Ratings & Reviews:

    • on April 05, 2010


      This was fun to try and EASY to make! However, mine came out soupy, mushy, and bland, although I followed the recipe as written. I saved it by draining off the excess liquid and adding more seasonings (some extra salt, pepper, cumin, and crushed red pepper, along with a drizzle of olive oil, the fresh juice of one lemon, and a handful of chopped fresh parsley). I then served it wrapped in gluten-free teff tortillas with shredded romaine lettuce. If I make this again I will start with just 1/2 cup of water and add more as needed, add the sun-dried tomatoes toward the end of the cooking time, and probably throw in some green veggies like spinach or zucchini. I also might try it with a sweet potato instead of a white potato. Again, it was nice to try something different, so thank you for posting. Made for Veg*an Swap, April 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mediterranean Chickpea Wrap

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 337.4
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 549.3 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 4.0 g
    Sugars 3.5 g
    Protein 7.2 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes