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Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

with Pickled Onions, Tomato & Rocket Salad and Yoghurt Drizzle

Recipe Development Team
Recipe Development TeamPublished on June 03, 2025

A traditional breakfast from south-eastern Turkey, nohut dürüm are tasty wraps made of spiced, tender chickpeas and garnishes such as salad and a yoghurt drizzle usually piled inside lavash flatbreads - 'nohut' means chickpea and 'dürüm' means roll. These street food staples are best enjoyed eaten by hand!

Tags:
Veggie
Spicy
Allergens:
Milk
Cereals containing gluten
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 sachet(s)

Ground Cumin

½ sachet(s)

Vegan ‘Nduja

1 carton(s)

Chickpeas

10 grams

Vegetable Stock Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

4 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tsp

Honey

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2951 kJ
Energy (kcal)705 kcal
Fat17.5 g
of which saturates5.5 g
Carbohydrate98.1 g
of which sugars22.2 g
Dietary Fibre22.4 g
Protein31 g
Salt3.2 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Small Bowl
Large Frying Pan
Baking Tray

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.

Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes.  

Peel and grate the garlic (or use a garlic press). Halve the lemon. 

2

In a small bowl, combine the sugar for the pickle (see pantry for amount) and a good squeeze of lemon juice. 

Stir in half the sliced red onion. Season with salt and set aside to pickle. 

3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion has softened, add the garlic, ground cumin and vegan 'nduja (see ingredients for amount, add less if you'd prefer things milder). Stir-fry until fragrant, 1 min more. 

Next, add the chickpeas and the liquid from the tin, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). 

4

Bring to a boil, then lower the heat and simmer until the chickpeas are tender and the sauce has reduced, 6-7 mins.

Once the chickpeas are tender, roughly mash about a third of the chickpeas with the back of a fork to thicken the sauce.

Taste and season the chickpea mixture with more salt, pepper and sugar if you feel it needs it. 

Remove from the heat. Add a squeeze of lemon juice and stir a third of the yoghurt through the sauce.

5

Meanwhile, pop the flatbreads (see ingredients for amount) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Add the baby plum tomatoes and rocket leaves to the bowl with the pickled onion. Add a drizzle of olive oil and toss to coat.

6

When everything's ready, share the flatbreads between your serving plates. 

Spoon the chickpea mixture across the centre of the flatbreads. Top with a handful of the salad. Drizzle over the remaining yoghurt.

Serve with any remaining lemon cut into wedges for squeezing over. TIP: These flatbreads are best eaten by hand, fold the flatbreads over like a taco and get stuck in. 

Enjoy!

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