Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
These eggplant chickpea wraps with goji berries take their cue from the Middle East. Fresh, filling and fabulous; they’re perfect to keep you ticking along on busy days. The addition of sumac and goji berries transforms this recipe into one that’s exotic, tangy and flavourful. This, certainly is no ordinary wrap.
Don’t you just love it when a leftover recipe turns into something incredible.
Our leftover salad just got a makeover, and we're loving it. Click To Tweet
Returning home exhausted and famished, both Roohi and I were relieved to find leftover salad and roti from Friday night. We didn’t fancy salad again and so spruced it up to create these beautiful colourful wraps. The main ingredient needed to make something like this is creativity.
Lets take a closer look at goji berries
A popularized food among some celebrities, goji berries have been used in Chinese medicine for nearly 6000 years. Claimed to be a superfood; they’re high in fibre, vitamin A, C, B2, iron, selenium, and other antioxidants.
Did you know, weight for weight, goji berries have five times more vitamin C than oranges. Click To TweetNow, if you’re taking warfarin or other anticoagulant medication, goji berries are not recommended, so please consult your doctor and medical team for guidance.
Be creative in the kitchen
- Lentils and other types of beans
- Tofu
- Roasted vegetables, like this tandoori roasted cashew gobi
- Fish, diced chicken, turkey or meat
What are some of your favourite fillings? Share in the comments below.
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Desi~liciously Yours,
Eggplant Chickpea Wraps With Goji Berries
Ingredients
- 1 eggplant diced
- 1 tbsp olive oil
- 1 tsp salt or to taste
- 4 cucumber mini, diced
- 2 tomato diced
- 1 bunch parsley chopped
- 3 cups cooked chickpeas drained and rinsed
- 1/2 red onion chopped
- 1 avocado large
- 1 lemon juiced
- 1 tbsp sumac
- 1 small handful goji berries , dried
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius )
- Place diced eggplant on oven tray and brush with olive oil and season with salt
- Roast in the oven for 20 mins or until cooked
- Meanwhile prepare the remaining ingredients.
- In a large bowl, mix together the chopped cucumbers, tomatoes, parsley, chickpeas and onion. all other ingredients
- Add the cooked eggplant, lemon juice and sumac and toss gently
- Stuff into a wrap of your choice
- Garnish with avocado and goji berries (and more sumac for that extra tang)
Notes
- You can use any kind of wraps you prefer from rotis to flour or corn tortillas to even lettuce wraps for a low carb option
- If you have leftover cooked lentils or other pulses mix them into the salad to bulk it out further
- Try adding different herbs and spices to your liking
- Fill the wraps with any leftover veggies such as bell peppers, zucchini or onion
- You can make the salad in advance and keep it in the fridge in a suitable container
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.
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