What are the main ingredients in Crispy Chickpea & Halloumi Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

What is the nutritional information of Crispy Chickpea & Halloumi Wraps?

Calories: 841, Carbs: 86 grams, Fat: grams, Protein: 40.6 grams, Sugar: 21.3 grams, Salt: 1348 grams

How do I prepare Crispy Chickpea & Halloumi Wraps?

CHAR THE CORN: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl. CRUNCHY CHICKPEAS: Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. HEATING UP: When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. FRY THE HALLOUMI: Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving! AND THAT’S A WRAP!: Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, toasted chickpeas, and halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in. FILLINGS FOR YOU: Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.

What should be prepared from my kitchen to make Crispy Chickpea & Halloumi Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

Crispy Chickpea & Halloumi Wraps

Name: Crispy Chickpea & Halloumi Wraps
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional)

We love crispy, we love creamy, so why not bring them together? These mini roti wraps envelop crisp golden halloumi, smears of cottage cheese dotted with fresh parsley, toasted chickpeas, green leaves, and a charred corn, chilli & cucumber salsa. Little pockets of culinary perfection just waiting to be devoured!

Crispy Chickpea & Halloumi Wraps

with parsley cottage cheese & a charred corn salsa

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Cocktail Rotis
Corn
Cottage Cheese
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Parsley
Green Leaves
Halloumi
Pickling Liquid
Red Onion
Red Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)

Photo of Crispy Chickpea & Halloumi Wraps

Serves 1

CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY CHICKPEAS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.
HEATING UP
When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, toasted chickpeas, and halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 50g
Chickpeas - 60g
Red Onion - 1
Cucumber - 50g
Fresh Parsley - 4g
Pickling Liquid - 12,5ml
Fresh Chilli - 1
Cottage Cheese - 45ml
Green Leaves - 20g
Cocktail Rotis - 4
Halloumi - 80g

Download the Recipe

Serves 2

CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY CHICKPEAS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.
HEATING UP
When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, toasted chickpeas, and halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 100g
Chickpeas - 120g
Red Onion - 1
Cucumber - 100g
Fresh Parsley - 8g
Pickling Liquid - 25ml
Fresh Chilli - 1
Cottage Cheese - 85ml
Green Leaves - 40g
Cocktail Rotis - 8
Halloumi - 160g

Download the Recipe

Serves 3

CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY CHICKPEAS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.
HEATING UP
When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, toasted chickpeas, and halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.

Corn - 150g
Chickpeas - 180g
Red Onions - 2
Cucumber - 150g
Fresh Parsley - 12g
Pickling Liquid - 37,5ml
Fresh Chillies - 2
Cottage Cheese - 120ml
Green Leaves - 60g
Cocktail Rotis - 12
Halloumi - 240g

Download the Recipe

Serves 4

CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Remove from the pan on completion and set aside in a bowl.
CRUNCHY CHICKPEAS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
FILLINGS FOR YOU
Place the diced onion and cucumber in the bowl of charred corn. Add ½ the chopped parsley, ¾ of the pickling liquid, the sliced chilli (to taste), a drizzle of oil, and seasoning. Set aside to pickle. In a separate bowl, combine the cottage cheese with the remaining pickling liquid (to taste), the remaining parsley, and seasoning. If it’s too thick for your liking, loosen with milk or water in 5ml increments. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning.
HEATING UP
When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
FRY THE HALLOUMI
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!
AND THAT’S A WRAP!
Lay out the rotis and smear generously with the parsley cottage cheese. Pile the leaves, toasted chickpeas, and halloumi slabs in the centre and top with the corn salsa. Garnish with any remaining fresh chilli if you’re feeling spicy! Fold ’em up and dig in.