Roasted Beet & Chickpea Wraps with Creamy Tahini-Lemon Sauce!

Roasted Beet & Chickpea Wraps with Creamy Tahini-Lemon Sauce — easy to follow and packed with flavor:

🌯 Roasted Beet & Chickpea Wraps with Creamy Tahini-Lemon Sauce

📝 Ingredients:

For the Wrap Filling:

• 2 medium beets, peeled and diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tablespoons olive oil

• Salt and pepper to taste

• 4 large whole wheat or spinach wraps

• 1 cup mixed greens (spinach, arugula, or lettuce)

• Fresh parsley, chopped (for garnish)

For the Tahini-Lemon Sauce:

• 1/2 cup tahini

• 1 lemon, juiced

• 2 tablespoons water (more if needed)

• 1 garlic clove, minced

• 1 tablespoon maple syrup or honey

• Salt to taste

🔥 Instructions:

STEP 1: Roast the Beets & Chickpeas

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Toss Ingredients: In a bowl, combine diced beets and chickpeas with olive oil, salt, and pepper. Toss until well coated.

3. Roast: Spread the mixture evenly on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until beets are tender and lightly caramelized.

STEP 2: Make the Tahini-Lemon Sauce

1. In a small bowl, whisk together:

   • 1/2 cup tahini

   • Juice of 1 lemon

   • 1 minced garlic clove

   • 1 tbsp maple syrup or honey

   • 2 tbsp water (add more for desired consistency)

2. Season with salt to taste and mix until smooth and creamy.

STEP 3: Assemble the Wraps

1. On each wrap, layer:

   • A handful of mixed greens

   • A generous scoop of roasted beet & chickpea mixture

2. Drizzle with the tahini-lemon sauce.

3. Fold in the sides and roll the wrap tightly from bottom to top.

STEP 4: Serve

• Slice wraps in half if desired.

• Garnish with chopped fresh parsley and serve immediately!

⏱️ Time:

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

🍽️ Servings: 4 wraps

This wrap is protein-packed, fiber-rich, and bursting with flavor — perfect for a healthy lunch or light dinner.