Chickpea Salad Wraps with Carrot “Bacon”

Ingredients

• 1 DOLE^® Carrot, peeled
• 1 tablespoon less-sodium soy sauce
• ½ teaspoon olive oil
• 1/8 teaspoon smoked paprika
• 1 large avocado, peeled and pitted
• 1 tablespoon lemon juice
• ¼ teaspoon ground black pepper
• 1 can (15.5 ounces) reduced sodium chickpeas, drained and rinsed
• ¼ cup chopped DOLE^® Celery
• ¼ cup chopped DOLE^® Red Onion
• 4 (8-inch) whole wheat flour tortillas
• 1 Roma tomato, thinly sliced
• ½ 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.