Vegan or Vegetarian Wraps with Quinoa & Chickpeas (and my Guest Post)

Earlier this year, I was inspired to start eating healthier foods. It is so great to be able to have access to so many amazing recipes and healthy blogs on the Internet. One blog that helps to encourage me to eat healthier is The Fig Tree. I came across the blog several months ago, and I always love the amazing vegetarian and vegan recipe ideas that Courtney posts. Recently I saw that Courtney was looking for guest posts for Vegan Tuesdays. I did a guest post on The Fig Tree  today for Vegan Tuesdays, and it is a recipe for sweet potato tacos with homemade tomatillo salsa! I've posted the tacos on my blog before, but it has been awhile, so make sure you check out the guest post today for the recipe.

Thanks to Courtney, I have decided to eat vegan at least one day a week too. It might not always be on a Tuesday, but it will happen. Today I am posting a recipe for wraps that can be either vegan or vegetarian, depending on whether or not you choose to use feta cheese in them. No matter what you decide, the wraps are totally delicious & super healthy. Enjoy!

Recipe for Wraps with Quinoa & Chickpeas
INGREDIENTS:
2/3 cup of tricolored quinoa

Vegan Wrap - sprouted grain tortilla, tricolored quinoa, chickpeas,
cherry tomatoes, capers, and baby spinach. Yum! 

1 15.5-ounce can chickpeas, drained and rinsed
3 Tbsp. plus 2 tsp. of extra-virgin olive oil, divided
2/3 cup of baby spinach leaves
12 cherry tomatoes, sliced thin
1 - 2 ounces of crumbled feta cheese (vegetarian option)
1 garlic clove, pressed
1/8 tsp. of crushed red pepper flakes
1/4 tsp. of kosher salt
2 tsp. of freshly squeezed lemon juice
Several grinds of freshly ground black pepper
12 capers, cut in half OR
8 sun dried tomatoes, chopped (vegan option)
6 Sprouted Grain Tortillas

DIRECTIONS:
Cook the quinoa according to package directions. While the quinoa is cooking, place the chickpeas, spinach leaves, cherry tomatoes, and feta cheese (if using the feta) into a bowl and mix together. In a smallish bowl, mix together the 3 Tbsp. of olive oil, lemon juice, pressed garlic clove, salt, black pepper, and crushed red pepper flakes. Mix well. Pour the olive oil mixture over the chickpea mixture and toss well to combine.
Once the quinoa has finished cooking, add in a dash of salt and 2 tsp. of the olive oil and stir. Set aside and allow the quinoa to cool slightly.
After the quinoa has cooled for at least 10 minutes, gently warm the tortillas. Put them into the microwave for about 25 seconds. Make your wraps. Divide the quinoa down the middle of each tortilla, then top the tortillas with the chickpea mixture. Add the capers or sun dried tomatoes to each. Sprinkle each with a little extra black pepper, if desired. Fold and eat!

*Recipe serves 2 - 3 or 4 - 6, depending on how hungry the eaters are! Each wrap is approximately 250 calories.

Food Blogs that Inspire Me to Eat Healthy:
The Fig Tree
A Couple Cooks
Cookie + Kate
Food Loves Writing
What are your favorite healthy food blogs? Please leave a comment and let me know.