• ½ tsp cumin seeds
  • 1 green chilli
  • 200g chickpeas, tinned
  • a handful cherry tomatoes
  • 1 lime
  • a handful coriander
  • a couple of spoonfuls low-fat natural yoghurt


  • STEP 1

    Heat a little olive oil in a pan and gently fry ½ tsp crushed cumin seeds for a minute to release the flavour. Add 1 finely chopped green chilli, half a 400g tin of drained and rinsed chickpeas and a handful of quartered cherry tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the juice of ½ a lime.

  • STEP 2

    To make the dip, stir a handful of chopped coriander through a couple of spoonfuls of low-fat natural yoghurt.

  • STEP 3

    Warm 2 flour tortillas following pack instructions. Divide the chickpea mix between the tortillas and roll them up. Serve with the yoghurt dip.


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