Cumin-Spiced Chickpea and Egg Wraps
Flavorful scrambled eggs and seasoned chickpeas wrapped in warm pita bread with a fresh green salad, offering a quick and satisfying North African-inspired meal.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 2
- Cuisine: North African
- Difficulty: Easy
- Cost: $2.85/serving
Dietary
- Vegetarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Pescatarian
- High-Protein
- High-Fiber
Tags
- quick
- healthy
- spicy
- savory
- comfort food
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, diced)
- 1 clove garlic (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 0.5 can chickpeas (rinsed and drained)
- 3 eggs (large, whisked)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 pita breads (warmed)
- 2 cup mixed green salad
- 2 tablespoon vinaigrette dressing
Instructions
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the 1/2 medium yellow onion and cook until softened, about 3 minutes. Stir in the 1 clove minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and pinch of cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add the 1/2 can rinsed and drained chickpeas to the skillet and cook for 2-3 minutes, gently mashing some of them with the back of a spoon for texture.
- Pour in the 3 whisked large eggs. Season with salt and black pepper. Scramble until cooked through, about 2-3 minutes.
- Warm the 2 pita breads. While the chickpeas and eggs cook, toss the 2 cups mixed green salad with 2 tablespoons vinaigrette dressing.
- Spoon the cumin-spiced chickpea and egg mixture into the warm pita breads. Serve immediately with the green salad on the side.
Notes
A dollop of plain Greek yogurt or a drizzle of tahini sauce would be a delicious addition to these wraps.
Nutrition (per serving)
- Calories: 420
- Protein: 22.5 g
- Carbohydrates: 44.5 g
- Fat: 19.8 g
- Fiber: 8.7 g
- Sodium: 790 mg
- Saturated Fat: 4.1 g
- Sugar: 5.1 g
- Cholesterol: 280 mg