Chickpea Wrap Recipe with Yogurt Dip

Warm chickpea and cumin wraps with yoghurt dip

  • serves 1
  • Easy

Spiced chickpeas are topped with coriander yogurt and wrapped in a warm tortilla. This guilt-free recipe is packed with veg and is seriously simple to put together



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


  • 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.