If you need a lunch or dinner that’s vibrant, nourishing, and unbelievably flavorful, look no further than these Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce. Every bite is a celebration of fresh veggies, tender oven-roasted beets, creamy smashed chickpeas, and a zesty, pour-over sauce that ties it all together. Whether you’re a meal-prep maven or simply want to shake up your weeknight dinner rotation, this recipe is colorful, satisfying, and crave-worthy from the first taste to the last. Trust me—you’ll want these wraps in your regular repertoire!
Ingredients You’ll Need
What I love most about these Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce is how each simple ingredient adds its own magic to the mix, lending layers of color, depth, and irresistible textures. Keep it easy on yourself by prepping everything in advance, and let these whole-food heroes shine.
- Beets: Roasted until tender and slightly caramelized, they offer gorgeous color, earthy sweetness, and a melt-in-the-mouth texture.
- Olive oil: Gives the beets a rich, silky finish while enhancing their natural flavor.
- Cumin: Lends a subtle warmth and brings out savory notes in the roasted vegetables.
- Salt and pepper: The crucial seasoning duo that elevates every component.
- Chickpeas: Creamy, protein-packed, and a perfect base for flavors in the filling.
- Lemon juice: Used in both the chickpeas and the sauce, it adds zing and brightens the whole dish.
- Smoked paprika: Just a hint gives the chickpeas an irresistible, smoky-sweet nuance.
- Shredded carrots: For crunch and a hint of natural sweetness.
- Baby spinach or arugula: Brings tender greens and peppery freshness to every bite.
- Red onion: Delivers a little bite and mild sharpness for balance.
- Whole wheat or gluten-free wraps: The hearty, flexible base for enveloping all that goodness (your pick based on preference or dietary needs).
- Tahini: At the heart of the sauce for creamy, nutty depth.
- Maple syrup or honey: A natural sweetener to mellow out the sauce—either option works deliciously.
- Garlic: Just a small clove gives big, savory flavor in the sauce.
- Water: For adjusting the drizzle-perfect consistency of your tahini-lemon sauce.
How to Make Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Toss your peeled, wedged beets with olive oil, cumin, salt, and pepper, making sure each piece gets a beautiful coating. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until they’re tender and their edges are caramelized. The house will smell incredible, and your beets will have concentrated sweetness and a gorgeous jewel-toned hue.
Step 2: Prepare the Chickpeas
While your beets work their magic in the oven, grab a bowl for the chickpeas. Lightly mash the drained and rinsed chickpeas with a fork—you want some texture, not a complete puree. Stir in that fresh lemon juice, smoked paprika, salt, and pepper. This simple combo transforms ordinary chickpeas into a bright, protein-rich filling with just the right amount of tang and spice.
Step 3: Whisk Up the Tahini-Lemon Sauce
To make a sauce worthy of the Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce, simply whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add water, a tablespoon at a time, until the sauce is creamy yet pourable. It should be smooth enough to drizzle but thick enough to cling to your veggies—taste as you go and adjust the seasoning!
Step 4: Warm the Wraps
Gently heating your wraps makes them pliable and less likely to crack when rolling. You can do this in a dry skillet for a few seconds per side, or even pop them in the microwave beneath a damp towel for a brief burst. Trust me, this tiny step makes wrapping up all those fillings a breeze!
Step 5: Assemble the Wraps
Now for the fun part: assembly! Lay out each wrap and start with a bed of spinach or arugula, then add a bright layer of shredded carrots. Spoon on a generous portion of the smashed chickpeas, arrange roasted beet wedges over the top, and sprinkle with those crisp red onion slices. Finish with a glorious drizzle (or pour—no judgement) of your homemade tahini-lemon sauce. Roll tightly, tucking in the sides as you go, and you’re ready to enjoy!
How to Serve Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce
Garnishes
For an extra pop of flavor and crunch, sprinkle your finished wraps with toasted sesame seeds, a shower of fresh herbs like cilantro or parsley, or even a few microgreens. If you love a little heat, add a dash of crushed red pepper flakes or a drizzle of your favorite hot sauce right before serving.
Side Dishes
Pair your Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce with light and fresh sides such as a simple citrus salad, lemony quinoa, or crispy baked sweet potato wedges. They also go beautifully with a classic tabbouleh or a cucumber-yogurt side for more Mediterranean flair.
Creative Ways to Present
For meal-prep lunches or picnics, slice the wraps on a diagonal and secure each half with a toothpick for grab-and-go meals. Hosting a gathering? Serve them cut into bite-sized pinwheels on a platter, with extra sauce for dipping. You can also unwrap and layer everything into a bountiful salad bowl—it’s just as stunning and delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep all the components—beets, chickpeas, veggies, and sauce—in separate airtight containers in the fridge. This keeps everything fresh, prevents sogginess, and makes it easy to assemble a wrap in minutes whenever the craving strikes.
Freezing
While freezing isn’t ideal for assembled wraps (the veggies can get a bit limp), you can absolutely freeze the roasted beets and chickpea mixture. Let them cool, portion into freezer-safe containers, and thaw as needed. Fresh veggies and sauce should be prepped right before serving for the best taste and texture.
Reheating
To warm things up, quickly heat the roasted beets and chickpea mixture in the microwave or in a skillet until just warmed through. The wraps themselves don’t need reheating, but warming them briefly before assembling keeps everything soft and ready to roll.
FAQs
Can I use golden beets instead of red beets?
Absolutely! Golden beets are slightly milder and sweeter, and they add a beautiful sunshine-yellow color to your Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce. Use them just like red beets for a colorful twist.
Is there a substitute for tahini in the sauce?
If you can’t find tahini or have a sesame allergy, try using sunflower seed butter or even cashew butter for a similarly creamy texture and nutty taste. Just note that the flavor will be a little different (but still delicious!).
How can I make this recipe gluten-free?
Simply use gluten-free wraps or tortillas of your choice. All the other ingredients in these Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are naturally gluten-free, making this an easy swap for any dietary needs.
Can I prepare the sauce in advance?
Yes, the tahini-lemon sauce keeps well in the fridge for up to a week. If it thickens up over time, just whisk in a little extra water or lemon juice before drizzling over your wraps.
What can I add for even more crunch?
Try adding thinly sliced cucumber, toasted sunflower seeds, or a few toasted pepitas to your wraps. They pair perfectly with the creamy and tender textures, upping both the nutrition and mouthfeel.
Final Thoughts
There’s just something irresistible about a meal that’s beautiful, balanced, and bursting with flavor—and these Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce fit the bill perfectly. Give them a try, customize as you like, and enjoy every vibrant bite—you might just discover your new favorite way to eat your veggies!
Print
Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 wraps 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten-Free
Description
These Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a flavorful and nutritious meal option. The combination of roasted beets, mashed chickpeas, fresh vegetables, and a creamy tahini-lemon sauce wrapped in a whole wheat or gluten-free wrap makes for a satisfying and delicious dish.
Ingredients
For the Roasted Beets:
- 2 medium beets (peeled and cut into wedges)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Chickpeas:
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- 1 cup shredded carrots
- 1 cup baby spinach or arugula
- 1/4 small red onion (thinly sliced)
- 4 large whole wheat or gluten-free wraps
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey
- 1 small garlic clove (minced)
- 2–4 tablespoons water (to thin)
- Salt to taste
For the Tahini-Lemon Sauce:
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Roast the beets: Toss the beet wedges with olive oil, cumin, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
- Prepare the chickpeas: Mash chickpeas with lemon juice, smoked paprika, salt, and pepper.
- Make the sauce: Whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and salt. Thin with water.
- Assemble the wraps: Layer wraps with spinach, carrots, mashed chickpeas, roasted beets, and red onion. Drizzle with tahini-lemon sauce. Roll and serve.
Notes
- These wraps are great for meal prep—store components separately and assemble when ready to eat.
- For added crunch, include sliced cucumber or toasted seeds.
- The tahini-lemon sauce doubles as a salad dressing or dip.
Nutrition
- Serving Size: 1 wrap
- Calories: 340
- Sugar: 7g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
