"Honey" Garlic Roasted Chickpeas Wrap with Cauliflower Rice
This healthy wrap has an Asian flair with crunchy "honey" garlic roasted chickpeas and cauliflower rice! It's a quick and easy, portable and vegan friendly meal that's perfect for lunchboxes! Gluten free option included!
Servings 2 wraps
Ingredients
For the chickpeas:
- 3/4 Cup Chickpeas drained and rinsed, about 1/2 a 15.5oz can or 120g
- 1/2 Tbsp Extra-Virgin olive oil
- 1 tsp Garlic powder
- Salt and pepper
For the sauce:
- 2 Tbsp agave
- 1 1/2 Tbsp Reduced-sodium vegetable broth
- 1/2 Tbsp Reduced-sodium soy sauce
- 1/2 tsp White vinegar
- 1/2 tsp Fresh ginger minced
- 1/8 tsp Sesame oil
For the cauliflower rice:
- 2 Cups Cauliflower cut into bite-sized pieces
- 1/2 tsp Extra-virgin olive oil
- 1/2 tsp Fresh garlic minced
For the salad/wraps:
- 1 Cup Classic coleslaw mix with no dressing
- 2 Tbsp Water chestnuts diced
- 2 Tbsp Cilantro roughly chopped
- 1 Tbsp Green onion sliced
- 2 Flatout ProteinUP CarbDown SeaSalt & Crushed Black Pepper OR Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)
- 1 Cup Spinach packed
Instructions
- Preheat your oven to 400 degrees. Spread your chickpeas on a paper towel and dry them off.
- Add the chickpeas into a medium bowl and toss with the olive oil and garlic powder until evenly coated. Spread onto a small baking sheet, sprinkle with salt and pepper, and bake for 15 minutes, stir and then bake for another 15-20 minutes until golden brown and crunchy.
- While the chickpeas cook, combine all the sauce ingredients in a small sauce pan set over high heat and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 2 minutes. Transfer to a small bowl and place into the refrigerator to let cool and thicken more while you make the cauliflower rice.
- Place the cauliflower into a small food processor (mine is 3 cups) and process until broken down and "rice-like."
- Heat the oil in a small pan on medium heat and cook the garlic just until fragrant, about 1 minute. Add in the cauliflower rice, cover and cook, stirring occasionally, until lightly golden brown, about 5-7 minutes.
- In a separate, medium bowl, toss together the coleslaw mix, water chestnuts, cilantro and green onion. Add in the thickened sauce and stir until evenly coated.
- Place the wraps on two plates, dividing the spinach between each. Then, divide the cauliflower rice, the coleslaw mix and, finally, divide the roasted chickpeas.
- Roll up and DEVOUR!