Roasted Beets and Chickpeas with Tahini-Lemon Sauce in Whole Wheat Wraps

Name: Roasted Beets and Chickpeas with Tahini-Lemon Sauce in Whole Wheat Wraps
Total time: 40 min
Ingredients: 2 medium beets, peeled and diced into 1.25 cm cubes; 400 g canned chickpeas, drained, rinsed, and thoroughly dried; 15 ml extra-virgin olive oil; 5 ml ground cumin; 2 1/2 ml smoked paprika; 2 1/2 ml garlic powder; Sea salt, to taste; Freshly ground black pepper, to taste; 60 ml tahini; 30–45 ml warm water (to achieve creamy consistency); 30 ml freshly squeezed lemon juice; 1 garlic clove, finely grated or minced; 5 ml maple syrup or honey (optional, for balancing acidity); Pinch of sea salt; 4 large whole wheat or plain flour tortillas (or gluten-free wraps); 100 g shredded lettuce or mixed salad greens; 60 g shredded carrots; 1/2 cucumber, sliced into thin strips; Pickled onions or red cabbage (optional, for acidity); Fresh parsley, mint, or coriander leaves (optional, for garnish)

myhomemaderecipe.com

Colorful beets, crispy chickpeas, and creamy tahini-lemon sauce folded in soft wraps for a fresh, zesty meal.

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