Vegetarian or Vegan Roasted Veggie Salad Wraps

Serves 4



feta cheese (optional–omit for vegan recipe)

chopped kalamata olives

chopped lettuce

chopped tomato


1 can garbanzo beans (save the juice!)

1 lemon, juiced

1 clove garlic

1 tbsp tahini or sesame oil

2 tbsp olive oil



red bell pepper

red onion or sweet onion


yellow squash

yellow bell pepper


Chop all veggies into bite-sized pieces. Drizzle with olive oil, salt, and pepper. Make a foil boat large enough to place veggies in a single layer. Heat grill or oven to 400. Begin to roast veggies, tossing every 4 minutes. 

While veggies roast, place all hummus ingredients in blender or food processor. Blend and thin with garbanzo bean juice until desired consistency. Salt to taste.

Once veggies are tender (but not mushy!), create wraps by spreading tortillas with a good amount of hummus, about a cup of veggies, feta, olives, lettuce, and tomatoes. Eat while veggies are hot.


One response to “Vegetarian or Vegan Roasted Veggie Salad Wraps

  1. Pingback: Vegetarian Zucchini Boats | A Caveman and a Modern woman

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