Warm chickpea and cumin flatbreads with yoghurt dip

  • serves 2
  • Easy

This is a great quick-to-put-together vegetarian wrap. Warm chickpeas are flavoured with cumin and chilli, cherry tomatoes are added, and the filling is wrapped in flatbreads or flour tortillas with a drizzle of yoghurt dip.



  • olive oil for frying
  • cumin seeds 1 tsp, crushed
  • green chilli 1, finely chopped
  • chickpeas 400g tin, drained and rinsed
  • cherry tomatoes 100g, quartered
  • lime ½, juiced
  • Middle Eastern flatbreads or flour tortillas 4
  • low-fat natural yoghurt 150g
  • coriander a small handful, chopped


  • Step 1

    Heat 1 tbsp oil in a small frying pan and gently fry the cumin for a minute to release the flavour. Add the chilli, chickpeas and tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the lime juice. To make the dip, stir the coriander through the yoghurt.

  • Step 2

    Warm the flatbreads following pack instructions. Divide the chickpea mix between the flatbreads and roll them up. Serve with the yoghurt dip.

Nutritional Information

  • Kcals 490
  • Carbs 71.6g
  • Protein 20.6g
  • Fat 15.5g
  • Salt 3.36g
  • Saturates 2.1g
  • Fibre 7g