Smashed Chickpea and Veg Roll-ups

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.