SIMPLE Roasted Veggies & Chickpea | Avocado Wrap - Plant Based Vegan Recipe

Preheat the oven to 350-400 degrees Fahrenheit.

Chop green beans in half and puncture whole cherry tomatoes to release flavor.

In a bowl, combine green beans and cherry tomatoes with olive oil, balsamic vinegar, and pink salt. Use a light amount of oil and a little balsamic vinegar.

Roast the vegetables in the oven for 20 to 30 minutes until crispy and the juices from the tomatoes come out.

Rinse the chickpeas thoroughly and shake off excess water.

Mash the chickpeas in a bowl using a strong fork or potato masher.

Grate carrots into the bowl with the mashed chickpeas.

Chop scallions or green onions using scissors and add to the bowl.

Add two big tablespoons of vegan mayonnaise to the mixture and season with black pepper to taste.

Mix all the ingredients in the bowl until well combined.

Cut the avocado carefully, twist to remove the pit, and slice the avocado.

Prepare the wrap by placing a portion of the chickpea salad on it, leaving space at the bottom for folding.

Add slices of avocado to the wrap and fold it up securely.

Place the roasted veggies in a reusable lunchbox and let them cool before packing them with the wrap.

Equipment Needed

Spice Level:

Dietary

Allergens