Ingredients
For The Chickpeas:
- 3/4 cup canned chickpeas drained and rinsed
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- salt and pepper
For The Sauce:
- 2 tablespoons agave
- 1 1/2 tablespoons reduced-sodium vegetable broth
- 1/2 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon fresh ginger minced
- 1/8 teaspoon sesame oil
For The Cauliflower Rice:
- 2 cups cauliflower cut into bite-sized pieces
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon fresh garlic minced
For The Salad/Wraps:
- 1 cup classic coleslaw mix with no dressing
- 2 tablespoons water chestnuts diced
- 2 tablespoons cilantro roughly chopped
- 1 tablespoon green onion sliced
- 2 flatbread wraps use gluten-free wrap if needed
- 1 cup spinach packed
Instructions
- Preheat your oven to 400 degrees Fahrenheit. 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 saucepan 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 enjoy.