Spinach chickpea tortilla

This tortilla is packed with protein, fiber and will fully prep you for the day ahead. It also makes for a glorious post-gym meal. And on top of all that, it’s full of flavor!

Ingredients

• 2 tsp olive oil

• 1 shallot

• 150g cherry tomatoes

• 15g thyme

• 1 x 400g can of chickpeas

• ½ tsp paprika

• ½ tbsp. soy sauce

• 100g baby leaf spinach

• ½ lemon

• 1 small ripe avocado

• Salt and pepper to taste

• 2 large whole meal tortillas

Method

• Place the oil in a medium frying pan over a low medium heat. Add the shallot and a small pinch of salt to the pan and stir for 30 seconds. Add half the tomatoes and thyme and cook for 2-3 minutes

• Add the mashed chickpeas, paprika, soy sauce and sauté for a further 5-6 minutes, folding regularly. Squeeze the juice of half a lemon over the mixture, sprinkle over the remaining tomatoes until it is combined. Season to taste with salt and pepper. Remove from the heat, add the baby leaf spinach . Spoon the mixture into the middle of the tortillas, layer over the avocado slices and serve immediately, wrapping the Spinach chickpea tortilla at the table!