Turkish Chickpea & Walnut Breakfast Wrap with Za'atar Roasted Vegetables

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry, pat very dry for crispiness
• 1 large (10 inch) whole wheat tortilla
• 1/2 medium zucchini, diced small
• 1/2 cup cherry tomatoes, halved
• 1/4 cup raw walnuts, roughly chopped
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 1/2 tsp za'atar spice blend
• 1/2 tsp ground cumin
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp olive oil, divided
• to taste sea salt and black pepper

Instructions

1. 1

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Add drained chickpeas and cook for 5-6 minutes, stirring occasionally, until golden and crispy on exterior.

2. 2

   Season chickpeas with za'atar, cumin, garlic, salt, and pepper. Toss well and cook 1 minute more. Transfer to a plate.