Weekend Picnic Recipe: Spiced chickpea wraps

While the whole idea of a "wrap" leaves me a little cold (warm tortillas will always reign supreme in my head), they do make picnicking easy. This chickpea, yellow squash, and spinach wrap is finished with smoked paprika and yogurt. It makes for a nice afternoon by the Potomac.

Chickpea, Yellow Squash and Paprika Wraps

Olive oil

Yellow squash, julienned

2 cloves garlic

~2 tsp. sweet smoked pimenton (spanish paprika)

14 oz. can chickpeas

Lemon

~1/2 cup plain yogurt

Flour tortillas

Baby spinach

Puree the garlic using salt and the back of a knife (or a mortar and pestle). Heat the oil over medium high heat and saute the squash for a couple of minutes. Add the garlic and then add the smoked paprika. Remove from the heat after about a minute, and tip in the chickpeas. Toss to cover in the spice mixture. Add the juice of the lemon and adjust paprika to taste. After cooling slightly, add the yogurt. Chill.

Heat the tortilla in a microwave for a few seconds to make them pliable. Wrap the chickpea mixture and baby spinach in the tortilla, halve and pack for your picnic basket.