Today's post is a two-fer: One recipe that excels in both the appetizer/snack category and the hearty lunch field.
This recipe came about on a scorching day when I wanted something both cool and fresh yet filling and satisfying for lunch. I started tinkering and was thrilled to find that the result could pull double-duty. In under thirty minutes and with absolutely no cooking, you can whip up a few days' worth of lunches for the family or a platter of snacks for the neighbor's BBQ.
An easy mixture of canned chickpeas roughly fork-mashed with some bold flavors takes center stage. Crisp cucumber and carrot add freshness and crunch. It's no secret that I'm a fan of the quick-pickled onion; its mellow tang and briny bite once again do not disappoint. A thin smear of cream cheese holds everything together while adding a nice creamy contrast.
Choose whatever tortilla you prefer -- flour, whole wheat, spinach, gluten-free, etc. Load the fillings down the center for a meal-sized wrap...
or scatter them in an even layer across the surface so you can roll it up tightly and slice it into pinwheels.
These tasty, crunchy roll-ups will keep for several days in the refrigerator, which is why I've designated them the perfect make-ahead lunch for busy work days as well as a great contribution to a potluck. Give them a try!
Smashed Chickpea and Veg Roll-ups
makes 4 wraps or 30 pinwheels
- 1 Tablespoon distilled white vinegar
- 1 Tablespoon white wine vinegar
- coarse salt
- 1/2 teaspoon granulated sugar
- 1/3 cup thinly sliced red onion (about 1/4 of a small onion)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 3 Tablespoons roughly chopped parsley
- 1 clove garlic, minced
- juice of 1 lemon
- 3 Tablespoons olive oil
- black pepper
- 8-inch tortillas (4 for wraps or 6 for pinwheels)
- cream cheese (4 oz. for wraps or 6 oz. for pinwheels)
- 2 scallions, sliced
- 1 carrot, grated on the large holes of a box grater
- 1 English cucumber, cut into matchsticks
In a small bowl, combine vinegars, 1/2 teaspoon salt, and sugar and stir until salt and sugar have dissolved. Add onion and toss well to combine.
In a separate bowl, combine chickpeas, parsley, garlic, lemon juice, olive oil, 1/2 teaspoon salt, and black pepper to taste. Coarsely mash with a fork.
Spread tortillas with a thin layer of cream cheese (1 oz. per tortilla.) Sprinkle with scallions. Pull onions from pickling liquid, saving liquid for your next batch. Pile fillings liberally down the center of 4 tortillas for wraps and fold over. For pinwheels, scatter fillings across the surface of 6 tortillas, leaving one side naked. Roll up tightly, starting at filled side and ending at naked edge to seal. Slice each roll-up into 5 pinwheels.
Wrapped tightly in plastic, roll-ups will keep for 4 days in the refrigerator.