INGREDIENTS

Serves 4

2 tbsp green pesto (homemade – recipe link below)

1 can of cooked chickpeas

3/4 fresh baby tomatoes

3/4 sundried tomatoes

any size wraps you like, we used a small taco size

basil leaves for dressing

Spices

1 tsp smoked paprika

1 tsp chipotle powder

1 tsp mixed dried herbs

sea salt & pepper for seasoning

METHOD

Pep it –

The creamy pesto with the mild spicy hit of pan toasted chickpeas makes this one of our new favorite warming lunches.

Drain and rinse the can of chickpeas. Slice or dice your sundried tomatoes and baby tomatoes. Give your basil a quick wash if not pre-washed. Ok, you’re ready to cook.

Cook it –

Get a frying pan going on high heat. We used the oil from the sundried tomatoes. Pop your chickpeas on firs, this will get them lovely and crispy. Fry for about 3 minutes. Then add your tomatoes and sundried tomatoes. Fry this up for about 2 minutes and then add all of the spices.

Let this all fry for about another 3 minutes.

Pop the wraps in the microwave for 20 seconds to warm. Spread about a tablespoon of the pesto on your warmed wraps. Top this with your delicious hot chickpea goodness! Add a few leaves of basil for freshness and extra flavor.

Equipment:

Knife, cutting board, frying pan, serving plate, wooden spoon.

HOMEMADE PESTO RECIPE

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