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Toast the pumpkin seeds 2-3 mins until golden, then leave to cool. Place a frying pan on a medium heat, add a tbsp of olive or rapeseed oil. Add in the chickpeas, smoked paprika and a pinch of salt – cook for 10 minutes until the chickpeas are golden.
Whisk the eggs in a bowl and heat an omelette pan to a medium heat. Coat the pan with olive or rapeseed oil. Pour half the egg mixture into the pan, allowing it to spread evenly. Pop the lid on and allow to cook through – 3-4 minutes should do the job. Repeat with the other half of the egg mixture, creating another omelette wrap.
Place each egg wrap on a plate and cover with a generous dollop of hummus. Top with smoked salmon and chickpeas, then sprinkle over the dill and toasted pumpkin seeds, roll up your egg wrap or eat as an open omelette. Serve with a wedge of lemon.
Toast the pumpkin seeds 2-3 mins until golden, then leave to cool. Place a frying pan on a medium heat, add a tbsp of olive or rapeseed oil. Add in the chickpeas, smoked paprika and a pinch of salt – cook for 10 minutes until the chickpeas are golden.
Whisk the eggs in a bowl and heat an omelette pan to a medium heat. Coat the pan with olive or rapeseed oil. Pour half the egg mixture into the pan, allowing it to spread evenly. Pop the lid on and allow to cook through – 3-4 minutes should do the job. Repeat with the other half of the egg mixture, creating another omelette wrap.
Place each egg wrap on a plate and cover with a generous dollop of hummus. Top with smoked salmon and chickpeas, then sprinkle over the dill and toasted pumpkin seeds, roll up your egg wrap or eat as an open omelette. Serve with a wedge of lemon.
15 minutes
Serves 18-22 scones
