Chickpea Salad Wrap {with Sweet Potato and Avocado}
These curried Chickpea Salad Wraps with sweet potato and avocado are the perfect grab and go lunch, and easily made vegetarian!
Nutrition Facts
383 kcalCalories
13 gProtein
47 gCarbs
17 gFat
Ingredients
Instructions
Preheat oven to 425 F. Chop and prepare sweet potatoes, tossing in olive oil, paprika, chilli powder, garlic powder, salt and pepper. Roast in the oven on a parchment lined baking sheet for 30 minutes.
Meanwhile, mash and mix all ingredients together under the mashed chickpeas heading in a large bowl, then chop and prepare other veggies.
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Reviews from the Original Source
This was really tasty. The onions in the chickpea spread was great and I also mashed the avocado. Had for dinner.
I made these a little while ago and they froze perfectly! They tasted so delicious, and were surprisingly filling for lunch at work. To defrost them, I would take them straight out of the freezer before leaving for work in the morning and then leave it in the fridge for a few hours. Then at lunch I reheated them in a toaster oven at 400 degrees F for about 15 minutes and they were delicious!
With all those colorful ingredients, I am sure it tastes as good as it looks.
Did you make this recipe?
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