Spiced Chickpea Spinach Flatbread Wraps

Garam masala brings the warm spice of North Indian cooking to crispy roasted chickpeas. Tucked into soft flatbread with spinach and cool yogurt, this wrap makes a quick high-protein lunch.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 52g carbs
• 14g fat

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Ingredients

• 2 (15 oz) cans canned chickpeas
• 1.5 tbsp garam masala
• 2 tbsp olive oil
• 5 cups baby spinach
• 0.75 cup plain Greek yogurt
• 4 naan or whole-wheat flatbreads
• 1 tbsp lemon juice
• 0.75 tsp kosher salt
• 0.5 tsp garlic powder
• 0.25 cup optional fresh cilantro

Instructions

1. 1Drain and rinse the chickpeas thoroughly, then pat them dry with a towel so they crisp instead of steam.
2. 2Toss chickpeas with olive oil, garam masala, garlic powder, and salt until every chickpea is coated in spice.
3. 3Spread in a single layer on a sheet pan and roast at 425°F for 18–20 minutes, shaking once halfway, until the chickpeas are golden, fragrant, and lightly crunchy.
4. 4While the chickpeas roast, warm the flatbreads in a dry skillet or directly over a low gas flame 20–30 seconds per side until soft and lightly blistered.
5. 5In a bowl stir Greek yogurt with lemon juice and salt to make a quick cooling sauce.
6. 6Wilt the baby spinach: either toss the hot chickpeas with the spinach right on the pan so residual heat softens the leaves, or microwave the spinach 45 seconds.
7. 7Spread a generous layer of yogurt sauce over each warm flatbread.
8. 8Pile on the spiced chickpeas and wilted spinach, then scatter chopped cilantro if using.
9. 9Roll tightly, tucking the sides as you go, and slice in half.
10. 10These hold well for meal prep—store roasted chickpeas and sauce separately and assemble the morning of for maximum texture.