Description
Grain-free flatbread wraps with crispy chickpeas, baked kale, dill hummus sauce, and your favorite toppings. Perfect for a date night in!
Ingredients
Grain-Free Flatbread
- 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water)
- ¼ cup melted coconut oil
- 1 cup filtered water + more as needed to make a runny consistency
- 1 pack of Bob’s Red Mill Grain-Free Flatbread Mix
Tandoori Chickpeas & Kale
- 2 15-oz. can chickpeas (rinsed, drained and patted dry)
- 2 tsp avocado oil
- 1 TBSP Tandoori Masala seasoning
- Himalayan sea salt
- Black pepper
- 1 bunch of kale, rinsed and chopped
Dill Hummus Sauce
- ½ cup hummus
- Juice from ½ lemon
- ¼ cup fresh dill, chopped
- ¼ tsp garlic powder
- 2–3 Tbsp filtered water, to thin
For serving
- Sliced tomato
- Sliced red onion
- Kalamata olives, sliced
Instructions
- First, prepare the flatbread. Add the ground flaxseed meal and filtered water to a large mixing bowl and let them sit for 5 minutes to gel. Next, add in the melted coconut oil, filtered water, and Grain-Free Flatbread Mix and stir to combine. Add additional filtered water in 1 TBSP increments until the batter consistency is pourable.
- Heat a large non-stick* skillet over medium-high heat. Once it’s warm, ladle out ~¼ cup of the flatbread batter and pour it into the skillet. Spread the batter evenly into a thin circular round, kind of like a pancake. Let the batter cook until bubbles start to form and the mixture begins to set; about 3-4 minutes.
- Flip the wrap and cook an additional 3-4 minutes on the second side, until both sides are golden brown and firm to the touch. Transfer the wrap to a plate and continue this process until all of the batter is gone. Depending on the size of your flatbread wraps, you should be able to make 6-8. Set the wraps aside until ready to serve.
- Preheat the oven to 400°F(204 C) and line a large baking sheet with parchment paper.
- Add the chickpeas to the baking sheet and mix them with oil and Tandoori Masala seasoning. Season with Himalayan sea salt and black pepper. Bake them for 20- 25 minutes or until slightly crispy and golden brown. Once the chickpeas are done, add the kale on top of the crispy chickpea and continue to bake for 3-5 minutes, until kale is completely wilted.
- While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic powder to a small bowl and whisking to combine. Add enough water to thin so the mixture is pourable but not watery.
- To serve, transfer the flatbread to a plate and top them with crisp chickpeas and kale, dill hummus sauce, and optional sliced tomato, red onion, and kalamata olives.
- Leftover flatbread, chickpeas, and sauce will keep stored separately in the refrigerator for 1-2 days. Reassemble and reheat before serving.
Notes
Be sure to use a non-stick skillet for this recipe to prevent the batter from sticking and burning!
Recipe adapted from Minimalist Baker’s Chickpea Shawarma Sandwiches
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Entree, Wrap
- Method: Stovetop, Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free