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Chickpea Salad Wraps with Carrot “Bacon”

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Total Time (minutes)
31
Difficulty
1
Servings
4
Ingredients
15
Total Prep Time: 20 minutes
Calories Per Serving: 391
Nutrients

Nutrition Facts

Amount per serving
Calories 391 Calories from fat: 162
% Daily Value*
Fat 18 g 23 %
Saturated 4 g 23 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 6 g %
Cholesterol 6 mg 2 %
Sodium 700 mg 30 %
Potassium 689 mg 15 %
Carbohydrate 51 g 18 %
Fiber 14 g 50 %
Sugars 7 g
Protein 15 g
Vitamin A 20 %
Vitamin C 20 %
Calcium 8 %
Iron 10 %
Vitamin E 25 %
Thiamin 4 %
Vitamin B6 10 %
Phosphorus 11 %
Magnesium 8 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 DOLE® Carrot, peeled
  • 1 tablespoon less-sodium soy sauce
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon smoked paprika
  • 1 large avocado, peeled and pitted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 can (15.5 ounces) reduced sodium chickpeas, drained and rinsed
  • 1/4 cup chopped DOLE® Celery
  • 1/4 cup chopped DOLE® Red Onion
  • 4 (8-inch) whole wheat flour tortillas
  • 1 Roma tomato, thinly sliced
  • 1/2 cup DOLE® Arugula
  • 3 tablespoons crumbled feta cheese
  • 3 tablespoons roasted unsalted sunflower seeds

Directions

  1. Preheat oven to 375°F. Line rimmed baking pan with parchment paper. Cut carrot into thin ribbons with a vegetable peeler. Whisk soy sauce, oil, and paprika in a medium bowl; add carrot and toss. Let stand 15 minutes, tossing twice. Lay carrots in single layer on prepared pan; roast 8 minutes. Reduce oven temperature to 350°F; turn carrots. Roast 3 minutes or until browned; cool on pan on wire rack.
  2. Smash avocado, lemon juice, and pepper in a medium bowl with a fork; fold in chickpeas, celery, and onion. Makes about 3 1/2 cups.
  3. Fill tortillas with tomato, arugula, cheese, sunflower seeds, carrot "bacon", and chickpea mixture.

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Chickpea Salad Wraps with Carrot “Bacon” Prep Time:20 minutes Cook time:31 minutes Serves: 4
Nutrition facts: 391 Calories, 18 grams fat
Ingredients: 1 DOLE® Carrot, peeled, 1 tablespoon less-sodium soy sauce, 1/2 teaspoon olive oil, 1/8 teaspoon smoked paprika, 1 large avocado, peeled and pitted, 1 tablespoon lemon juice, 1/4 teaspoon ground black pepper, 1 can (15.5 ounces) reduced sodium chickpeas, drained and rinsed, 1/4 cup chopped DOLE® Celery, 1/4 cup chopped DOLE® Red Onion, 4 (8-inch) whole wheat flour tortillas, 1 Roma tomato, thinly sliced, 1/2 cup DOLE® Arugula, 3 tablespoons crumbled feta cheese, 3 tablespoons roasted unsalted sunflower seeds, Directions:Preheat oven to 375°F. Line rimmed baking pan with parchment paper. Cut carrot into thin ribbons with a vegetable peeler. Whisk soy sauce, oil, and paprika in a medium bowl; add carrot and toss. Let stand 15 minutes, tossing twice. Lay carrots in single layer on prepared pan; roast 8 minutes. Reduce oven temperature to 350°F; turn carrots. Roast 3 minutes or until browned; cool on pan on wire rack.Smash avocado, lemon juice, and pepper in a medium bowl with a fork; fold in chickpeas, celery, and onion. Makes about 3 1/2 cups.

Fill tortillas with tomato, arugula, cheese, sunflower seeds, carrot "bacon", and chickpea mixture.