Baked chickpea hummus wrap

accompanied by a bulgur and avocado salad

Another one of our own recipes for you to enjoy a combination of cereals and legumes that will nourish your body to the fullest!

Nice and quick!
Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, gluten, sesame

Utensils:

(Hand) blender

Parchment paper

Ingredients

Mix of green leaves

Red onion

Tomato

Carrot

Avocado

Cooked chickpeas

Bulgur

Wheat wraps

Salad dressing

Mix of seeds

Hummus dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3594
859
47
9
96
14
26
23
0
236

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees. Bring plenty of water to a boil in a pot and add salt to taste. Cook the bulgur for approx. 6 minutes. Drain the water and let the bulgur cool down with tap water. Set aside.

For the hummus: drain the chickpeas and reserve the water. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea water, together with the hummus dressing. Blend it with a hand blender to a smooth paste. Set aside.

Cover a baking tray with parchment paper and place the wraps on top. Spread them with all the hummus and spinkle with the mix of seeds. Bake in the oven for approx. 10-12 minutes. Turn off the oven and set aside.

Wash the vegetables. Chop the lettuce. Cut the tomato into wedges. Grate the carrot. Cut the avocado into cubes or slices. Cut the onion into thin strips. Mix all ingredients in a bowl. Add the bulgur and salad dressing. Mix it well.