Curry Chickpea Wrap w/ Roasted Beets

Prep Time: 50 minutes

Yield: 10

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.

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