Chickpea Veggie Roll-Up

Amazing, 30-minute Chickpea Veggie Roll-up with spicy baked chickpeas, a creamy Garlic Dill sauce, and lots of fresh vegetables. A healthy, quick and satisfying plant-based meal! This recipe is easy, plus simple ingredients and methods.
Course Main Dish, Snack
Cuisine Mediterranean, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 entrees



  • 1 Tbsp grape seed or avocado oil 15 ml
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked (or regular) paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp cinnamon

Garlic Dill Sauce

  • 1/4 cup hummus (60 g) (or tahini*) If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  • 1 Tbsp lemon juice or juice of 1/2 lemon
  • 3/4 tsp dill 1 dried or sub 2-3 fresh
  • 3 cloves garlic minced
  • 2-3 Tbsp water 30-45 ml ( or unsweetened almond milk to thin)
  • optional sea salt to taste - I didn’t need any


  • Preheat oven to 400* degrees F and line a large baking sheet with foil or parchment paper.
  • In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
  • While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp).
  • Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.


Warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
  • optional: Vegan pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped
  • optional: Chili garlic sauce
Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.
Serving size: 1 sandwich (of 2) Calories: 341 Fat: 8.5 g Saturated fat: 0.7 g Carbohydrates: 55.8 g Sugar: 7.8 g Sodium: 1200 mg Fiber: 14.5 g Protein: 22.5 g

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