Curry Chickpea Wrap w/ Roasted Beets

Description: Curried chickpea salad wrapped in soft tortillas with a side of earthy roasted beets.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cuisine: indian

Ingredients

• 6 cups
• ¾ cups
• ½ teaspoons
• ½ teaspoons
• ¾ tablespoons
• 2 pounds
• 2 tablespoons
• 3 whole
• 1 ½ cups
• 1 ½ cups
• 10 whole
• 1 ½ cups
• 3 pounds
• 2 tablespoons
• ½ teaspoons
• ½ teaspoons

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.

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