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

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)