I love to plan and I love when things go according to plan. Take a look at what my Tuesday was supposed to look like.
Tuesday 2/24 5:45am-7:00am - Yoga 8:00am-4:30pm - Work 5:00pm-6:30pm - Blog 6:30pm-10:00pm - Dinner/Relax
It's more of an outline than an hour my hour plan. I don't have a hard time changing the details of that outline, but I have a hard time veering from my outline. For example, when my husband accepted a job across the country in Miami, FL a week before our wedding, it was no big deal because I was already planning on moving. But when my husband asked if I wanted to go see a movie after work yesterday, I had a mini panic attack; seeing a movie after work is not what I had outlined (see above). My mind started racing with "I'm supposed to work on my blog after work. When else am I going to do that?", and "I already planned dinner for tonight", and "but it's Tuesday 2/24 and that's not what I had planned for after work on Tuesday 2/24!".
And then I remembered my intention I have been setting in my yoga practice to be more open-minded and flexible and I went on a mid-week date with my hubby.
I'm sad that you guys had to wait one extra day for this Greek Wrap with Crispy Chickpeas, but the mid-week date night was worth it..where would I be without my yoga practice? Seriously!
Ironically, last night, we went to the Alamo Drafthouse which is where I got the idea for this Greek Wrap with Crispy Chickpeas in the first place. The Alamo has some seriously good food and servers wait on you while you are watching the movie...I mean, does it get any better than that?!
Anyways, back to this wrap. This recipe is kind of like my planning style, it is more of an outline for a wrap. I am giving you the basic elements and you can arrange them to suit you best. You can easily change up the veggies that you add. The dressing and the crispy chickpeas are the important part, feel free to make the rest of it as you wish. The dressing is packed with flavor and heart healthy fat. The chickpeas add texture and taste while also providing you with satisfying protein and fiber. Be liberal with the veggies and choose a whole grain tortilla and I'd say you've got yourself a pretty darn healthy meal!
Greek Wrap with Crispy Chickpeas
Makes 4-6 wraps depending on the size of your tortilla
Note: I like my dressing on the acidic side so I used equal parts acid and olive oil. If there is too much tang for your taste, whisk in more olive oil, one tablespoon at a time. To dry the chickpeas, I wrapped them in a clean dish towel and rolled them around a bit. Next, I laid them out on the towel in a single layer while I prepared the remaining ingredients.
For the chickpeas:
1 can chickpeas, drained, rinsed, and dried (see note)
3 tablespoons vegetable oil
For the dressing:
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 tablespoon fresh parsley, minced
4 tablespoons lemon juice
4 tablespoons olive oil
For the wraps;
4-6 whole wheat tortillas
1. Heat oil in a large skillet over medium-high heat. Add chickpeas and cook, stirring occasionally, until crisp and lightly browned, about 8 minutes. Transfer to a plate lined with paper towel. Sprinkle with salt. Set aside.
2. To make the dressing, combine garlic powder, basil, oregano, salt, and pepper in a small liquid measuring cup or bowl. Whisk in lemon juice to combine. Slowly pour oil into bowl while whisking constantly.
3. To assemble the wraps, toss your filling ingredients (romaine, tomatoes, cucumbers, feta) with dressing, to taste. Spoon filling onto wrap. Top with crispy chickpeas. Wrap it up and enjoy!