Curried chickpea salad wrapped in soft tortillas with a side of earthy roasted beets.
Ingredients
- 6 cups chickpeas, cooked
- ¾ cups mayonnaise
- ½ teaspoons salt
- ½ teaspoons black pepper
- ¾ tablespoons curry powder
- 2 pounds beets (fresh or canned)
- 2 tablespoons olive oil
- 3 whole red onions, sliced
- 1 ½ cups water
- 1 ½ cups white vinegar
- 10 whole whole wheat wraps
- 1 ½ cups spinach
- 3 pounds sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoons salt
- ½ teaspoons black pepper
Instructions
- 1
In a bowl, mash the chickpeas with a fork or potato masher until about half are broken.
- 2
Fold in mayonnaise, salt, pepper, and curry powder.
- 3
Preheat the oven to 375 degrees F.
- 4
Cube the beets.
- 5
Toss the beets in olive oil and spread into a single layer on sheet pan(s).
- 6
Roast for 35-40 mins, until tender.
- 7
Place sliced onions in a glass jar or container.
- 8
Heat the water and vinegar in a small pot until it starts to simmer.
- 9
Pour hot liquid mixture over the onions and let cool.
- 10
First, place spinach onto tortillas.
- 11
Next, scoop chickpea salad, roasted beets, and pickled onions onto tortillas, then finish wrapping. Serve with a side of roasted sweet potato wedges.
- 12
Preheat oven to 425 degrees F.
- 13
Wash sweet potatoes and slice into wedges.
- 14
Toss sweet potatoes in olive oil, salt, and pepper and spread into single layer on sheet pan(s).
- 15
Roast for 25-30 mins until tender.
Equipment
- Baking Sheet
- Saucepan
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.