Mama mia magnificent chickpea broccoli wrap filling


  • (Makes 6-8 wraps or pita pockets or 3-5 large salads)
  • 2 cans of chickpeas, rinsed and drained
  • ½ large yellow onion
  • 1 bell pepper (any color)
  • 3–4 cups of broccoli, chopped
  • 1 tsp garlic powder or fresh garlic if available
  • 1 lime
  • 3 Tbsp soy sauce
  • 3 Tbsp. olive or coconut oil
  • 2 tsp chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 pinch of cayenne pepper to taste
  • Black pepper

Optional (for topping/wrapping/salad-ing):

  • Avocado slices
  • Shredded cheddar cheese
  • Hummus
  • Whole-wheat wrap
  • Whole-wheat pita
  • Mixed greens


Drain and rinse both cans of chickpeas. Preheat oven or toaster oven to 425 degrees Fahrenheit. Combine all spices in a bowl and mix together. Set aside. Chop the onion, bell pepper, & broccoli into small pieces. They should be about the same size as the chickpeas. Combine rest of veggies with the chickpeas. Add oil and soy sauce and mix together. Add the spices and toss. Cover a baking sheet with parchment paper and spread chickpea mixture on the tray. Bake for 30-35 minutes. The broccoli may look burnt but that is OK. Take out of the oven and squeeze half of the lime over the chickpea mixture and toss. Store until ready to serve in whole-wheat wrap or pita or tossed over salad.

*Recipe adapted from Thug Kitchen

—Submitted by Jordan J., Lasell College