Roast Broccoli Chickpea Mushroom wrap with Avocado Tahini Dressing

Every few months, I try to do a vegan week. I am also trying out gluten-free eating as I try to manage gastro issues. So I’m always on the hunt for delicious vegan recipes that I can go back to even when I’m not on a diet or plan or whatever.

This one came up one afternoon when I literally had to slap ingredients together to make… something, anything! I just needed food and it needed to be vegan. So it started off as a whatever-goes, pantry haul and ended up in roasted, spicy, hearty deliciousness.

So I roasted the broccoli, chickpeas and mushrooms for 20 minutes, tossing in olive oil and some hot sauce every 8 minutes or so. Then I whipped up the dressing by combining tahini, dijon mustard, lemon juice, garlic, olive oil and salt. Combined in a tortilla (pita works best but I was too tired) and garnished with avocados, onions. lime wedges and some last minute seasoning!

Pro tip: Always have tortilla, pita or taco shells hanging around. I always have Albert Heijn or Old El Paso tortilla wraps handy at home ‘cos my boys love a quick wrap! So, busy mum/dad/homeworker in need of a quick lunch, get those wraps in your pantry. You can literally fill them with anything!

But before you try “anything”, try this one!

Prep Time: 30 mins

yield: 4 wraps

Ingredients:

• 1 medium sized bunch broccoli, florets removed

• 1 can (400g) chickpeas, drained and rinsed

• 1 cup white mushrooms

• 2 tablespoons olive oil

• 1/2 cup tahini

• 1/4 cup dijon mustard

• Juice of 2 large lemons

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 2 avocados, sliced

• 1 small onion, sliced

• 2 limes, cut in wedges

• Pepper sauce of choice, to taste

• 4 pita/ mini tortilla wraps

Instructions:

1. Preheat the oven to 170 degrees Celsius

2. In a parchment-lined baking tray, place the broccoli, chickpeas and mushrooms and roast for 20 minutes, tossing in olive oil and some hot sauce (to taste) every 8 minutes or so.

3. Whip up the dressing by whisking together the tahini, dijon mustard, lemon juice, garlic, olive oil and salt.

4. Spread the pita or tortilla wrap with the dressing across all 4 wraps and, place the roasted mushrooms, chickpeas and broccoli.

5. Top with avocados, onions. lime wedges and some last minute seasoning (as desired)!

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