Crispy Chickpea and Shredded Carrot Salad with Cilantro-Lime Vinaigrette

Preheat oven to 400°F (200°C). Toss the chickpeas with 1g of olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until golden and crisp.

In a small bowl, whisk together the remaining 2g of olive oil with a squeeze of fresh lime juice (pantry staple), minced ginger, and chopped cilantro.

Julienne the carrots into thin, matchstick strips for a satisfying crunch.

Take the egg wrap, lightly toast it in a dry pan for 30 seconds until pliable, then slice into thin ribbons.

In a medium bowl, toss the roasted chickpeas and carrots with the ginger-cilantro dressing.

Top with the egg wrap ribbons and serve immediately for a contrast of warm roasted legumes, crisp raw vegetables, and protein-rich strips.