Turkish Pomegranate-Glazed Chickpea & Walnut Wraps with Roasted Eggplant

Ingredients

• 3/4 cup canned chickpeas, drained, about 150g
• 1/4 cup walnuts, finely chopped, about 30g
• 2 cloves garlic, minced
• 1/4 cup red onion, finely diced, about 40g
• 1/2 tsp cumin
• 1/4 tsp sumac, optional but recommended
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 2 pieces whole wheat flatbread, or lavash
• 1 1/2 cups eggplant, cubed, about 200g
• 2 tbsp olive oil, divided
• 2 tbsp pomegranate molasses
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 cup mixed greens, arugula or romaine
• 3 tbsp pomegranate seeds, optional garnish
• to taste sea salt and black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed eggplant with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

2. 2

   While eggplant roasts, mash chickpeas in a bowl until roughly textured (not smooth). Add walnuts, garlic, red onion, cumin, sumac, cilantro, parsley, salt, and pepper. Mix well.