Crispy Chickpea & Mujadara Wrap with Tahini-Herb Drizzle

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry, about 200g
• 1/4 cup brown lentils, dry
• 2 tbsp bulgur wheat, dry
• 1 1/4 cups vegetable broth
• 1 medium yellow onion, sliced into rings
• 2 tbsp tahini
• 1 1/2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 3/4 tsp smoked paprika
• 3 tbsp olive oil, divided
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 large vegan flatbread or pita
• 1 cup fresh arugula, loosely packed
• 2-3 tbsp water, for tahini sauce

Instructions

1. 1

   Preheat oven to 425°F. Combine lentils and vegetable broth in a small pot. Bring to boil, then reduce heat and simmer for 15 minutes.

2. 2

   Meanwhile, heat 1 1/2 tbsp olive oil in a skillet over medium-high heat. Add sliced onions and sauté for 15-18 minutes, stirring occasionally, until deeply caramelized and golden. Season with pinch of salt. Set aside.