Chickpea Pinwheels
A protein packed delightful pinwheels great for lunch, brunch or as an appetizer.
Ingredients
- 4 12 inch Whole Wheat Tortillas trimmed to square
- 3 15oz can Chickpeas drained and rinsed
- 2 tbsp Olive Oil
- ½ cup Mayo
- 2 Bell Peppers, any color diced
- 1 English Cucumber peeled, seeded & diced
- 1 cup Feta Cheese crumbled
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1 tsp Dried Chives
Instructions
- Add two cans of chickpeas to food processor along with olive oil. Blitz until mostly smooth.
- In a large bowl, add blitzed chickpeas, whole chickpeas, bell peppers and cucumbers.
- In a small bowl combine mayo with seasonings. Then add to large bowl with chickpeas. Gently combine.
- Fold feta cheese into the mixture.
- Lay squared off tortillas (simply cut the rounded sides off to make a mostly square tortilla) on cutting board. Add approximately 5 ounces of chickpea salad to the middle and press out all the way to the edge on three sides. Leave a ¾ to 1 inch edge empty. Roll up the tortilla from the full side to the empty edge. Place on a plate or platter with the seam on the bottom. Repeat with remaining tortillas.
- Place platter in refrigerator for at least 15 minutes (up to over night) before slicing each roll into smaller pinwheels (approximately 1 inch thick). Arrange on platter or divide into lunch containers.
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