Curried Roasted Chickpeas & Quinoa Tabouleh Pita Wraps | This post was sponsored by Pompeian. All opinions expressed on my site are my own.
It’s funny to me how much your taste buds can change as time passes. There was a time that I had very strong negative feelings about curry.
First, let me say that curry isn’t just one thing. There are many variations and types of curry. My first introduction to curry was in my early twenties. It was at a Thai restaurant and the curry was basically lava in my mouth. The second time I tried something curried it was a chicken salad at a sketchy lunch counter. And, it was not a good curried chicken salad.
Now, I think that my first introductions to curry where just bad. One because I don’t like super spicy food and the chicken salad was just gross. It took a long time for me to try anything curried again. But, thankfully I gave it another shot.
What is Curry?
Curry is a general term for dishes from India, Southeast Asia, East Asia, South Africa, and Britan that are prepared in sauce and use a complex combination of spices and herbs. The most common spices used are turmeric, cumin, ginger, and fresh or dried hot chilies. Commercially you will find curry powder which is a pre-made spice mixture.
For this recipe, I decided to bypass the traditional saucy preparation of curry and instead make curried roasted chickpeas.
Inspired by the plant-base protein trend I decided to make a pita wrap filled with my two favorite plant-based proteins, chickpeas and quinoa. I decided to make curried roasted chickpeas instead of saucy chickpeas because I wanted them to have a “meaty” texture and not get soft.
Preparing curried roasted chickpeas is incredibly easy. All you need to do is drain and rinse the chickpeas. Pat the chickpeas dry with a clean kitchen towel.
Then spray generously with Pompeian Coconut Oil Cooking spray and toss with curry powder. The Pompeian Coconut Oil Cooking spray has subtle notes of coconut and a pleasantly sweet flavor, which perfectly compliments the curry powder.
Inspired by the rice filling in burritos I decided to make a tabouleh inspired quinoa salad. Quinoa is a gluten-free grain that is high in protein. By pairing it with curred roasted chickpeas you will have a protein-packed meat-free meal.
To dress the quinoa salad I used Pompeian Organic Extra Virgin Olive Oil and Pompeian Red Wine Vinegar. I just love Pompeian’s olive oils and vinegars. I can always be sure that Pompeian has high standards of quality and never sacrifice flavor.
Curried Roasted Chickpeas Recipe
2 cans chickpeas, drained & rinsed
Pompeian Coconut Oil Cooking Spray
1 tablespoon curry powder
1 teaspoon kosher salt
1 teaspoon cumin
Quinoa Tabouleh Recipe
1 cup dry tri-color quinoa
1 bunch fresh parsley, finely minced
1 bunch fresh mint, finely minced
4 green onions, thinly sliced
1 pint cherry tomatoes, quartered
1/4 cup Pompeian Organic Extra Virgin Olive Oil
2 tablespoons Pompeian Red Wine Vinegar
juice 1/2 lemon
kosher salt to taste
The quinoa salad can be made a day ahead. In fact, it’s even better this way because it allows time for the flavors of the salad to develop.
If you are looking for a meal that is wholesome, satisfying, meatless, and packed with flavor this is it. This can be served wrapped in a pita as the main dish or ditch the pita, add the chickpeas to the quinoa and you have a killer protein-packed side dish.
What are some of your plant-based proteins? But don’t just tell me about them. Show me and Pompeian how you are experimenting with the latest food trends on Instagram. To share your latest on-trend creations using Pompeian, tag your photos with #TrendingintheKitchen. If you looking for inspiration or for tips on how to trend in the kitchen, visit Instagram.com/Pompeian or check out my healthy recipes collection.
Thanks to Pompeian’s ongoing commitment to quality and innovation, home cooks can depend on Pompeian’s olive oils and vinegars as a great tasting base while exploring new flavors and ingredients.
More Indian Spiced Love
- tandoori chicken naan flatbread
- chicken and acorn squash coconut curry
- perfect instant pot butter curry chicken
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- 2 cans chickpeas, drained & rinsed
- Pompeian Coconut Oil Cooking Spray
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 cup dry tri-color quinoa
- 1 bunch fresh parsley, finely minced
- 1 bunch fresh mint, finely minced
- 4 green onions, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1/4 cup Pompeian Organic Extra Virgin Olive Oil
- 2 tablespoons Pompeian Red Wine Vinegar
- juice 1/2 lemon
- kosher salt to taste
- 4 flatbread pitas
- sliced cucumber
- sliced red onion
- tzatziki yogurt sauce
Heat oven to 450 degrees.
Pat chickpeas dry. Add chickpeas to a large bowl. Spray generously with Pompeian Coconut Oil Cooking Spray. Toss chickpeas to coat. Add curry powder, salt, and cumin. Toss until chickpeas are evenly coated.
Spread chickpeas out in an even layer on a large rimmed sheet pan. Roast chickpeas in heated oven for 20 minutes. Set aside to cool.
Prepare quinoa according to package directions. In a large bowl combine parsley, mint, green onion, tomatoes, olive oil, vinegar, and lemon juice. Toss until well combined, add salt to taste.
Heat pitas in a dry non-stick skillet. Fill pitas with quinoa tabouleh, tzatziki, roasted chickpeas, onion, and cucumber.