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Chickpea Salad Wraps with Carrot “Bacon”

31 Minutes Total time 20 Minutes Prep time 11 Minutes Cook Time 391 Calories 4 Servings



  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.

Salads Lunch Dinner Milk and Other Dairy Soy Wheat Vegetarian

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