This roasted chickpea kebab is a recipe for the lazy vegans (like me), who want a quick meal without elaborate cutting & cooking. All it takes is cutting open a flat bread, marinating and frying the chickpeas and throwing everything in the bun together. It’s perfect for weeknights and probably classifies as “fast food” while still being sort of healthy! 🙂
Ingredients:
- 1 can (425 g) chickpeas (1 ½ cup soaked chickpeas if starting from dry)
- 1 Tbsp olive oil
- 1 Tbsp paprika
- 1 tsp ground black pepper
- 0.25 tsp cayenne pepper
- 0.25 tsp salt
- 4 turkish flat bread or buns
- 0.5 cup hummus (I bought it from the store, but you can also make it yourself)
- 2 big lettuce leaves
- 1 tomato
- 1 avocado (optional)
Instructions:
- Drain & rinse chickpeas, then pat them dry. Wash lettuce and slice tomato & avocado
- Mix paprika, black pepper, cayenne pepper and salt and toss the chickpeas in the oil & the spice mix.
- Heat a medium-sized skillet and fry the chickpeas on medium-high heat for several minutes while stirring them occasionally.
- Cut open the flat bread and generously spread hummus on one side. Place a lettuce leaf, tomato & avocado on there. Then throw in the chickpeas and enjoy! 🙂

Roasted Chickpea Kebap
2017-01-22 17:06:23

Serves 2
Ingredients
- 1 can (425 g) chickpeas (1 ½ cup soaked chickpeas if starting from dry)
- 1 Tbsp olive oil
- 1 Tbsp paprika
- 1 tsp ground black pepper
- 0.25 tsp cayenne pepper
- 0.25 tsp salt
- 4 turkish flat bread or buns
- 0.5 cup hummus (I bought it from the store, but you can also make it yourself)
- 2 big lettuce leaves
- 1 tomato
- 1 avocado (optional)
Instructions
- Drain & rinse chickpeas, then pat them dry. Wash lettuce and slice tomato & avocado
- Mix paprika, black pepper, cayenne pepper and salt and toss the chickpeas in the oil & the spice mix.
- Heat a medium-sized skillet and fry the chickpeas on medium-high heat for several minutes while stirring them occasionally.
- Cut open the flat bread and generously spread hummus on one side. Place a lettuce leaf, tomato & avocado on there. Then throw in the chickpeas and enjoy! 🙂
Adapted from Live Eat Learn
Adapted from Live Eat Learn
Our Vegan Revolution https://www.ourveganrevolution.com/
Zutaten:
- 1 Dose Kichererbsen (425 g) (oder 300g trockene Kichererbsen, über Nacht in Wasser eingeweicht)
- 1 EL Olivenöl
- 1 EL Paprika
- 1 TL gemahlener schwarzer Pfeffer
- 0.25 TL Cayenne Pfeffer
- 0.25 TL Salz
- 4 kleine Fladenbrote
- 125 g Hummus (ich habe ihn gekauft, aber du kannst ihn auch selbst machen)
- 2 große Salatblätter
- 1 Tomate
- 1 Avocado (optional)
Zubereitung:
- Kichererbsen waschen und trocken tupfen. Salat waschen und Tomate & Avocado in Scheiben schneiden.
- Gewürze (Paprika, Pfeffer, Cayenne Pfeffer & Salz) vermischen und die Kichererbsen mit dem Olivenöl und den Gewürzen vermischen.
- In einer mittelgroßen Pfanne die Kichererbsen auf mittlerer-hoher Stufe für ein paar Minuten bei häufigem Umrühren anbraten.
- Fladenbrot in der Mitte aufschneiden und eine Seite großzügig mit Hummus bestreichen. Salatblatt, Tomate & Avocado darauflegen. Mit Kichererbsen auffüllen und genießen! 🙂