Roasted Chickpea Rainbow Wraps

Feel Good Recipes

These rainbow wraps are refreshing, crunchy & colourful. They are super fun to make and look absolutely beautiful on the dinner table. Loaded with nutrient-dense raw vegetables & oozing with protein from the chickpeas & satay sauce. You can switch up the veggies to whatever you fancy at the time, just remember…the more colourful and crunchy, the better!

Yield: 8 spring rolls

Ingredients

Wraps

8 rice paper wraps
200g chickpeas (roasted)
1 carrot
1/2 avocado
1/2 handful coriander
2 mixed peppers
1/4 cucumber

Satay Sauce

6 tbsp peanut butter
1 tbsp sweet chilli sauce
1 tsp sriracha
1 garlic clove
1cm ginger
1 large pinch of coriander
100g water (approx)

Method

  1. Preheat the oven to 180c
  2. Rinse and drain the chickpeas, place them on an oiled baking tray, sprinkle some smoked paprika, black pepper and salt. Shake the tray to coat the chickpeas. Place in the oven and roast for 15 minutes, shaking half way
  3. To make the sauce, add all of the ingredients and half of the water to a food processor, whizz for 15 seconds, check the consistency, add more water if needed, set aside in a ramekin
  4. Finely julienne the carrot, peppers, avocado & cucumber.
  5. Place the veg in separate ramekins, set aside
  6. Make room on a clean chopping board
  7. The chickpeas should be done now – remove them from the oven and leave to cool
  8. Run approx 2cm of water onto a large, deep plate – large enough for the rice paper wraps to comfortably sit in the water without having to bend
  9. Get one rice paper wrap, place it on the plate in the water for 2 seconds, turn the rice paper around and repeat on the other side, do this twice – you will feel the rice paper starting to soften
  10. Hold the rice paper up right to drip off the excess water, place it on the clean chopping board – as you build your wrap the rice paper will soften even more
  11. Now to build the wrap – leaving approx 1 inch of open rice paper around the edges, pile a few slices of each veg along with some chickpeas and coriander to the middle of the wrap
  12. Take the left side of the rice paper, fold it over the veg, tuck the side in tight
  13. Flip up the bottom and top of the rice paper over the already folded left side
  14. Firmly hold the wrap and roll to the right side (as you are rolling you will see that the wrap is sticking together – if you have a lot of excess rice paper on the right, once you have rolled the rice paper enough for it to stick to the wrap, slice the excess rice paper with a sharp knife, roll over the crease to secure the seam)
  15. Repeat this 7 more times
  16. Serve with the satay sauce (do not stack on top of each other – they will stick together!)

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