On 2 rimmed baking sheets, toss 2 portobello mushroom caps, sliced, 1 large red pepper, sliced, and 230g green beans with 2 tbsp olive oil and ¼ tsp salt.
Roast in a 230°C oven for 30 minutes. Mash 2 cans (400g each) chickpeas, drained, with 3 tbsp lemon juice and . tsp pepper, and spread on 4 soft, taco-sized wholegrain wraps. Top with vegetables and 30g fresh goats’ cheese, crumbled.
Fold into a wrap. Serve with lemon wedges.
About 1 950kJ, 19g protein, 66g carbohydrate, 16g fat (3g saturated), 17g fibre, 910mg sodium.