Chickpea Wrap

We really love chickpeas at Fitaly. Not only are they a completely versatile Italian staple – they are an amazing source of gluten-free and vegan protein and really do fill you up. Make sure to cook them al dente- leaving a bit of a crunch so you can really enjoy their nutty texture. We have teamed them up with tomato, rocket and flatbread, perfect for a mid- holiday healthy lunch (or when you simply can’t take any more Christmas chocolate..)

Prep time: Over an hourBest for: Lunch/DinnerFunctionality: High Protein | High Fibre | Good Carbs


  • 200g of cooked chickpeas
  • 100g of chopped soffrito (celery/carrots/onion)
  • 2 bottles of tomato passata
  • 3 Sprigs of fresh rosemary and thyme
  • 150ml of vegetable stock (homemade or shop-bought)
  • Salt and Pepper and honey to season


  1. Saute the soffrito with olive oil. Once golden, add the vegetable stock and then the chickpeas.
  2. Stir and leave to cook for 10 minutes. Add sprigs of rosemary and thyme and leave to cook for a further 10-15 minutes.
  3. Add the two bottles of passata, season with salt, pepper and neutralise acidity with a teaspoon of honey. You could also add additional dried rosemary if desired.
  4. Leave to simmer on a low heat for 2-3 hours.
  5. Once ready, serve in a wholemeal wrap or pitta bread with fresh rocket and olive oil.

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