Blooming Chickpea Wraps

Rinse and dry the produce. Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Destem the kale, tear into bite sized pieces, and add to the baking sheet. Toss with 1 tbsp olive oil and ranch seasoning and sprinkle with salt. Roast in the oven until the edges of the kale are brown, but not burnt, about 8 to 12 minutes. Remove from the oven and keep oven on.

Drain and rinse the chickpeas. Add to a large bowl and mash well with the back of a fork. Finely dice the celery. Halve the lemon. Peel and mince the shallot.

Add the celery, shallot, and juice from half the lemon to the bowl with the chickpeas. Mix in the vegan mayonnaise, half the paprika, and season with salt and pepper.

Place a small skillet over medium heat and add 1 tsp olive oil. Once hot, add the sunflower seeds, cayenne pepper, remaining paprika, and a pinch of salt. Cook, shaking the pan often, until seeds are fragrant and toasted, about 1 to 2 minutes. Remove from heat.

Place the gluten free tortillas in the oven to warm, about 3 to 4 minutes. Halve the avocado. Remove the pit, scoop the flesh out of the skin, and thinly slice. Cut the remaining lemon half into wedges.

Lay the warmed tortillas on large plates. Add as much or as little of the dijon mustard as you’d like. Top with the chickpea salad, pea shoots, and sliced avocado. Sprinkle with spiced sunflower seeds and a squeeze of lemon juice. Serve with ranch kale chips.