Veggie Curry Chickpea Wraps

A veggie-lovers weekday favorite.

A few things inspired this recipe. Firstly, I was craving a wrap. Second, I wanted to experiment with curry. And thirdly, I was coming off a long treat-yourself-weekend and needed a little reset so I wanted it to feel clean and light. AMEN this recipe delivered and it has since become a weekly staple at our house. You only need a few ingredients and – like all my recipes – you can completely customize it to your preferences.

Ingredients
1 can organic chickpeas, rinsed and well-drained
1 small head cauliflower, chopped Into small bite-size pieces
1 white sweet potato
1 yellow onion, thinly sliced
2 tsp curry powder
1 tbsp cumin
1/2 tsp paprika
1 -2 tsp garlic salt
salt and pepper to taste
2-3 tbsp olive oil
1 generously sized clove garlic, pressed or finely chopped
wrap or tortilla of choice

optional toppings
hand full fresh parsley, chopped
2-3 scallions, chopped
hand full spring mix, or favorite lettuce (can sub spinach)
avocado

Start by preheating the oven to 400.

Slice sweet potato into small, bite-size pieces–you can make these whatever shape you want. Toss onto a lined baking sheet with the sliced onion, chickpeas, and cauliflower.

Drizzle with a couple of tablespoons of olive oil. Toss to coat.

Season with curry powder, cumin, paprika, garlic salt, and salt + pep.

Toss the mixture on the baking sheet to make sure it’s all evenly coated and the seasonings are evenly dispersed.

Bake for 40 minutes. *pro tip: I like roasting my sweet potato ahead of time–and tossing it into the mixture at the very end so that the baking time goes down slightly (as sweet potatoes will take the longest to cook in this entire mixture).

In the final 5 minutes, add the garlic and mix. Finish baking.

Remove from oven, and top with fresh parsley and scallions.

Next, start assembling your wrap! I like charing my wrap slightly on the gas stove and then starting with mashed avocado and then my spring mix followed by the chickpea mixture. Wrap, and enjoy!

Now, you can also add traditional salsa or any type of sauce you’d like.

I love this mixture, I could eat it tossed over a salad or even just as a side dish–it’s that good. I’m thinking of making some spiced mint yogurt next time to drizzle over the top!