Portobello-Chickpea Wraps


4 portobello mushroom caps

1 small red onion, halved and sliced

6 Campari or other small vine-ripened tomatoes, quartered

3 1/2 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground pepper

1 15-ounce can chickpeas, drained and rinsed

2 tablespoons balsamic vinegar

2 pieces lavash or other flatbread

4 slices reduced-fat muenster cheese (about 2 ounces), torn

2 tablespoons grated parmesan cheese

1 5-ounce package baby arugula (about 8 cups)


  1. Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
  2. Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
  3. Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
  4. Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.

SOURCE: Food Network