Chickpea smash wrap with homemade tzatziki and lemon drizzle-  Everyone’s kitchen from home

This week we can’t have the cooking group at the centre … BUT, we have prepared cooking bags with the main ingredients so the chefs can cook from home.

Chickpea smash wrap with homemade tzatziki 

Lemon drizzle

Homemade Tzatziki 


  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped


Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. 


Chickpea smash wrap

Put 200g drained chickpeas in a bowl and roughly crush with a potato masher. Mix in 2 tbsp tzatziki, a squeeze of lemon juice and ½ tsp toasted cumin seeds. Spread over 2 wraps then top with spinach or green leaves  and slices of red pepper and roll up.

Lemon drizzle 


225g/8oz unsalted butter, softened, plus extra for greasing

  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 1 unwaxed lemon, zest and juice
  • Optional for icing : 85g/3oz icing sugar


Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.

Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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