Roasted Eggplant & Chickpea Wrap


1/2 Eggplant (medium, diced)
1 tbsp Extra Virgin Olive Oil
1/4 tsp Sea Salt (to taste, divided)
1 Cucumber (medium, diced)
1 Tomato (large, diced)
1 cup Chickpeas (cooked)
1/2 Avocado
1 1/2 tsp Lemon Juice (to taste)
1 tsp Ground Sumac
2 Whole Wheat Tortilla

Preheat the oven to 400ºF (205ºC). Add the eggplant to a baking sheet lined with parchment paper. Toss with the oil and half the salt. Cook for 20 minutes or until browned and soft.
Combine the roasted eggplant, cucumber, tomato, chickpeas, avocado, lemon juice, sumac, and remaining salt in a large bowl.
Lay the tortilla flat and top with the veggie mix. Roll the tortilla tightly and enjoy!

​This is just one of the many amazing recipes that is provided through our nutrition program at Energy! Give it a try and let us know what you think.

Latest articles

Steak + Berry Salad

INGREDIENTS: 8 oz Top Sirloin Steak 2 tsp Avocado Oil Sea Salt & Black Pepper (to taste) 4 cups Mixed Greens 1/2 cup Strawberries (halved)

Read More »
Outdoor Classes
Fresh air and sun are some of the best endorphin-boosters!