Chickpea & harissa wraps with sweet potato fries

Created by the wonderful Mindful Chef

Vegan recipes delicious Chickpea & harissa wraps with sweet potato fries

Smoky harissa chickpeas, roasted until golden; crisp lettuce leaves; silky avocado; and a nutty tahini carrot slaw to top it off – these easy wraps are our weeknight go-to. On the side? Fluffy sweet potato fries.

Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Leaving the skin on, cut the potato into fries and place on a baking tray; drizzle with 1 tsp oil and sprinkle with sea salt.

  2. Place the chickpeas in a bowl with 2 tsp oil and the harissa. Season with sea salt and mix well, then transfer to a separate baking tray. Place both trays into the oven for 20-25 mins, until becoming golden, turning halfway through.

  3. Make the slaw. In a large bowl, mix the tahini with half the molasses and 1 tbsp water. Peel the carrots and grate. Finely slice the radishes. Add these to the bowl with the tahini dressing. Finely chop the parsley and mint leaves, add just half the herbs to the slaw, and mix well. Season with sea salt and black pepper.

  4. Peel the avocado, destone and mash with a fork. Slice the root end off the lettuce and separate the leaves.

  5. Stuff the lettuce leaves with the crushed avocado, slaw and roasted chickpeas. Sprinkle over the remaining herbs and serve with the fries. Drizzle over the remaining pomegranate molasses.

Cook time: 30 mins

Allergens: Sesame

Cuisine: Mexican

Ingredients

  • 1 avocado

  • 2 x carrot

  • 2 tsp harissa paste

  • 1 little gem lettuce

  • 1 handful of fresh mint

  • 1 handful of fresh flat-leaf parsley

  • 2 tbsp pomegranate molasses

  • 60g radishes

  • 300g sweet potato

  • 1 tbsp tahini (Sesame)

  • 200g chickpea pouch

Nutritional Information

  • Calories: 678

  • Protein: 17g

  • Carbs: 89g

  • Fat: 27g

Soul'D