Chickpea Wraps, with Roasted Eggplant Salad

chickpea wrap close up.jpg

Here is a meal in a wrap, chickpea wrap that is. Based on a recipe for Socca, which is a chickpea pancake from the Provence region of France. By adding an egg to the basic Socca recipe makes this wrap more like a crêpe. Doing so makes a more pliable pancake or wrap.  Crêpes are easier to make than you may think. A quick buzz in a blender and into a hot lightly oiled cast iron pan, and within two minutes you will have a beautiful, crêpe. Go ahead, impress your friends.

ONWARD:

So why not just make a regular crêpe? Replacing the all-purpose white flour with chickpea flour makes for a gluten-free wrap with a boost in protein. This is a real plus for anyone concerned about their health. All-purpose flour is absorbed rapidly by the body, spiking insulin and producing a blood-sugar high followed rapidly by a crash. Whereas, chickpea flour is high in protein, iron, and fiber but low in carbohydrates. The deeply flavored eggplant salad pairs delicately with the chickpea wrap to make a complete and tasty meal.

chickpea wrap ingred.jpg

4 servings

INGREDIENTS:

Wraps

1 cup chickpea flour (garbanzo bean flour)

¾ cup filtered water

1 large egg, whipped

½ teaspoon sea salt

1 tablespoon extra-virgin olive oil

Eggplant Salad

1 pound eggplant, cut into 1” pieces

½ teaspoon salt

1 teaspoon Greek oregano

½ cup extra virgin olive oil

½ cup Roma tomatoes, small diced

¼ cup red onion, small diced

½ cup yellow pepper, small diced

1 teaspoon red wine vinegar

2 tablespoons fresh mint, chopped

DIRECTIONS:

Wraps

  1. In a blender pulse the chickpea flour, water, egg, and salt until smooth.

  2. Heat a ten-inch cast iron pan over medium-high heat. Brush a small amount of oil in the pan with a high-heat silicone brush, coating the bottom. Add one-third cup batter, quickly swirling around to distribute evenly over the bottom of the pan. Cook until bubbles form, about one minute. Flip over and cook until lightly brown, about one minute. Place in a clean tea towel. Repeat three more times. Keep the wraps each separated by towel and rolled all up until ready to serve.

Bubbles forming on the top side of the wrap, ready to flip

Bubbles forming on the top side of the wrap, ready to flip

Lightly browned on the flipped side.

Lightly browned on the flipped side.

Eggplant Salad

  1. Preheat the oven to 425°F.

  2. Quickly toss the eggplant cubes with salt, oregano, and one-half cup of olive oil to coat on all sides. Place on a Silpat or parchment paper-lined sheet pan and into the preheated oven. Roast and turn over occasionally until browned on the outside and creamy inside, about twenty-five to thirty minutes. Remove from the oven to a cooling rack

  3. Toss the roasted eggplant with the tomatoes, onions, and peppers, vinegar, and fresh mint. Taste, Think, Transform with salt if needed.

  4. Distribute the eggplant salad onto the wraps. Roll and enjoy!

From the tea towel to plate, filled, and ready to roll.

From the tea towel to plate, filled, and ready to roll.

Yield: 4 servings
Author:

Chickpea Wraps with Roasted Eggplant Salad

Here is a meal in a wrap, chickpea wrap that is. Based on a recipe for Socca, which is a chickpea pancake from the Provence region of France. By adding an egg to the basic Socca recipe makes this wrap more like a crêpe. Doing so makes a more pliable pancake or wrap. Crêpes are easier to make than you may think. A quick buzz in a blender and into a hot lightly oiled cast iron pan, and within two minutes you will have a beautiful, crêpe.
prep time: 20 Mcook time: 30 Mtotal time: 50 M

ingredients:

  • 1 cup chickpea flour (garbanzo bean flour)
  • ¾ cup filtered water
  • 1 large egg, whipped
  • ½ teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 pound eggplant, cut into 1” pieces
  • ½ teaspoon salt
  • 1 teaspoon Greek oregano
  • ½ cup extra virgin olive oil
  • ½ cup Roma tomatoes, small diced
  • ¼ cup red onion, small diced
  • ½ cup yellow pepper, small diced
  • 1 teaspoon red wine vinegar
  • 2 tablespoons fresh mint, chopped

instructions:

How to cook Chickpea Wraps with Roasted Eggplant Salad

  1. In a blender pulse the chickpea flour, water, egg, and salt until smooth.
  2. Heat a ten-inch cast iron pan over medium-high heat. Brush a small amount of oil in the pan with a high-heat silicone brush, coating the bottom. Add one-third cup batter, quickly swirling around to distribute evenly over the bottom of the pan. Cook until bubbles form, about one minute. Flip over and cook until lightly brown, about one minute. Place in a clean tea towel. Repeat three more times. Keep the wraps each separated by towel and rolled all up until ready to serve.
  3. Preheat the oven to 425°F.
  4. Quickly toss the eggplant cubes with salt, oregano, and one-half cup of olive oil to coat on all sides. Place on a Silpat or parchment paper-lined sheet pan and into the preheated oven. Roast and turn over occasionally until browned on the outside and creamy inside, about twenty-five to thirty minutes. Remove from the oven to a cooling rack
  5. Toss the roasted eggplant with the tomatoes, onions, and peppers, vinegar, and fresh mint. Taste, Think, Transform with salt if needed.
  6. Distribute the eggplant salad onto the wraps. Roll and enjoy!

Calories

433.37

Fat (grams)

33.52

Sat. Fat (grams)

4.82

Carbs (grams)

27.39

Fiber (grams)

6.30

Net carbs

21.09

Sugar (grams)

7.59

Protein (grams)

8.38

Sodium (milligrams)

567.65

Cholesterol (grams)

46.50
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Created using The Recipes Generator
gluten-freeLinda HierholzerBREADS & SPREADS, ENTRÉESComment