Za'atar Chickpea Wraps with Muhammara

🥘 Ingredients

• chickpeas 2
• good-quality extra virgin olive oil 1 ½ tbsp
• za'atar 1 tbsp
• Kosher
• raw walnuts 1 cup
• panko breadcrumbs or fine breadcrumbs ½ cup
• jar roasted red bell peppers 1
• fat garlic clove 1
• extra virgin olive oil 3 tbsp
• pure pomegranate molasses 2 tbsp
• medium lemon 1
• Aleppo pepper for mild 1 tsp
• ground cumin ½ tsp
• Kosher
• salad greens such as romaine 6-8 oz
• small or large red onion ½
• large English cucumber 1
• medium lemon 1
• For serving: lavash flatbreads or pitas or large wraps of choice 4

1. 1

   For the chickpeas: chickpeas , good-quality extra virgin olive oil , za'atar , Kosher salt and freshly cracked black pepper. For the muhammara, divided (see note 2): raw walnuts , panko breadcrumbs or fine breadcrumbs , jar roasted red bell peppers , fat garlic clove , extra virgin olive oil , pure pomegranate molasses , medium lemon , Aleppo pepper for mild , ground cumin , Kosher salt. For the quick salad (see note 5): salad greens such as romaine , small or large red onion , large English cucumber , medium lemon , For serving: lavash flatbreads or pitas or large wraps of choice .
2. 2

   Marinate the chickpeas. Drain, rinse, and pat dry the chickpeas well. Add to a bowl with 1 1/2 tbsp good-quality olive oil, the za'atar, 1/2 tsp kosher salt, and black pepper to taste. Taste, adding more salt, pepper, or olive oil as needed. Use the back of a sturdy fork (or a pestle) to smash about half of the chickpeas. Set aside.
3. 3

   Make the Muhammara. Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes , stirring often to prevent burning. Add the breadcrumbs and toast both together for 3 more minutes, stirring frequently until the walnuts are aromatic and the breadcrumbs are golden brown. Take off the heat.
4. 4

   Drain the jarred peppers but do not rinse (instead pat dry with a clean towel to remove as much moisture as you can).
5. 5

   In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down into fine crumbs. Now add the drained peppers, 3 tbsp olive oil, pomegranate molasses, 1 1/2 tsp lemon juice, Aleppo pepper, cumin, and 1 tsp kosher salt. Blend in short bursts until the dip is mostly smooth but still a bit chunky (if you prefer an entirely smooth dip, just blend until smooth). Taste, adding more pomegranate molasses or lemon juice for tang, or salt to season. Store half of the Muhammara ( timer cup) for the Charred Veggies & Tofu in a sealed jar or airtight container in the fridge for about 1 week. Reserve any extra lemon juice for the salad.
6. 6

   Make the Quick Salad. If needed, chop the greens or tear them with your hands. Thinly slice the red onion and cucumber. Add the greens, onion, and cucumber to a large bowl. Dress with good-quality olive oil and lemon juice/vinegar in about a 2:1 ratio to lightly coat. Season the greens with salt and pepper to taste. TIP: If saving leftovers, only make as much Quick Salad as you’ll eat.
7. 7

   Assemble: Spread each flatbread with timer cup (65g) Muhammara. Top with the smashed chickpeas, then layer with some of the Quick Salad. Roll up, securing the ends, then slice in half. Serve extra salad on the side.