BBQ Chickpea DIY Mediterranean wraps – such an easy dish to come together and just as flavoursome.
Indians have a soft spot for chickpea or chole in Hindi because who can say no to the OG Delhi brunch – Chole Bhature. So I have seldom swayed from the traditional Indian way of cooking chickpea. No points for guessing that the exceptions were hummus and falafel. These BBQ style chickpea wraps turned out to be an instant hit with the fam. The crispy chickpea, fresh veggies, and sauces make it ideal for luncheon on a summer day.
What are Mediterranean Wraps?
Mediterranean wraps, Shwarmas, Doner, and Gyros. All of it can be pretty confusing. But just like Mexican, the dishes are closely related. All Shwarma, Doner, and Gyro refer to a style of cooking meat. Shwarma is Arabic, Doner is Turkish while Gyros are known to be Greek in origin. Both are wrapped in Pita bread or tortillas. Mediterranean wraps, however, take inspiration from the region and are stuffed with chicken, fresh or roasted veggies, couscous, chickpea, and more, just wrapped up in tortillas. This one features crispy chickpea in BBQ sauce, grilled zucchini, pickled onions, fresh tomatoes, and a garlic yogurt sauce, which you can substitute with tzatziki, recipe here.
You might also be interested in these recipes
30-minute Bhatura dough
Chickpea patty burger
Smashed white pea sub
Poached eggs with hummus and khubz
Black gram hummus
Prepping for the BBQ Chickpea wraps
Start by soaking the chickpea for at least 8 hours. I usually soak them over night. Once the chickpea is cooked the process is quite a simple one. You can substitute cooking chickpeas for canned ones as well, but cook them fresh if you can. Similarly, I have made the tortillas from scratch, but you can use store bought ones as well. Both the sauce I used BBQ and Garlic yogurt were from The Kitchen by Oak and Yoke Foods, freshly bottled and preservative free.
- Start by cooking the chickpea. Drain the water they have been soaking in. Transfer to a pressure cooker, add 2 cups of water and pressure cook for 1 hour. Let the steam release.
- While the chickpea is cooking, prep your other ingredients.
- Chop the zucchini, toss them in olive oil, dried herbs, and salt. Grill at 180 degrees for 20 minutes.
- Slice the red onion and soak in water with 1 tbsp apple cider vinegar and set aside.
- Drain any excess water from the cooked chickpeas. You can also choose to store it, it is essentially Aquafaba. And you can do wonders with it, check this post.
- Toss the cooked chickpea with roasted cumin powder, salt, oil, and BBQ sauce. Bake at 180 degrees for 15 minutes.
To put the wraps together
Smear some yogurt dip on the tortilla, top with chickpea, add some grilled zucchini, onions and tomatoes, top with some more BBQ sauce and munch away!
BBQ Chickpea Mediterranean Wraps
Ingredients
For the BBQ Chickepeas
- 1 cup Chickpea soaked overnight
- 1 tsp Roast cumin powder
- 2 tbsp Extra Virgin Olive Oil
- 3 tbsp BBQ Sauce
- Salt to taste
For the Tortilla, make 8 approximately 10 inch ones
- 1½ cup All purpose flour
- 1½ cup Whole wheat flour plus more for dusting
- 1 tsp Oil
- 1 tsp Baking Powder
- 1 tsp Salt
For the Wrap
- 1 cup Zucchini mix of green and yellow, chopped to ½ inch pieces
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Dried herbs
- Salt to taste
- 1 Red onion medium-sized, sliced
- 1 Tomatoes medium-sized, de-seeded and sliced
- Garlic-Yogurt dip/ tzatziki for dressing
- BBQ sauce to top
- Hummus as a side, optional
- 1 tbsp Apple Cider Vinegar
Instructions
For the chickpea
- Drain the water the chickpeas have been soaking in and transfer to a pressure cooker.
- Add 2 cups water and a pinch of salt and pressure cook for 1 hour on medium heat. Let the steam release.
- Drain the water from the cooked chickpeas if any and trasnfer to a baking tray.
- In a bowl, mix the olive oil, BBQ sauce, salt, and roasted cumin powder. Add this mix to the chickpeas and toss well.
- Bake in a pre-heated oven at 180 degrees for 15 minutes.
For the tortilla dough
- In a food processor, combine both the whole wheat and all-purpose flour together. Add the baking powder and salt and mix well.
- Add the oil and slowly add 1 to 1⅓ cups of water to bring the dough together. Cover and set aside for 20 minutes.
- Divide the dough into 8 equal round balls.
- Dust your pastry board with some flour. Roll each of the dough balls into about 10 inches. Try to roll out as evenly as possible and it doesn't have to be perfectly round.
- Heat a tawa and cook the rolled out dough on each side.
To make the wraps
- Toss the chopped zucchini with 1 tbsp olive oil, herbs, and salt. Bake in a pre-heated oven at 180 degrees for 20 minutes.
- Dip the sliced onions in water with 1 tbsp apple cider vinegar for 15-20 minutes. And drain before use.
- Smear the garlic yogurt sauce on the tortilla, add a spoonful of the cooked BBQ chickpeas, some grilled zucchini, onions, and tomatoes, top with some more BBQ sauce. Wrap it all up and enjoy with hummus and garlic yogurt dip.