According to sandwich lore, the club sandwich was invented at the Saratoga Clubhouse in Saratoga Springs, New York, in 1894, and “club” stands for “chicken under lettuce and bacon.” Well, not anymore! How about “chickpeas under lettuce and (carrot) bacon?” That’s what we’ve done in our favorite wrap.
We marinate some grated carrot (use the large side of your grater for bigger bits,) and crisp it up in the oven. You can also make your bacon bits in an air fryer- try 380 degrees for 4-5 minutes.
Combine some chickpeas with whatever you like on your sandwich, we used cherry tomatoes and green pepper, but you can add onions, avocado, celery, cucumber, pickles– it’s your sandwich!
Hold the mayo! For the dressing, we like our Cashew Ranch Dressing. Wrap everything up with some lettuce or your favorite greens. We used whole grain wraps, but you can use a pita shell, lettuce leaves, or make it a traditional sandwich on regular bread.
Chickpea Club Wrap
- 1 tbsp tahini
- 1/2 tbsp maple syrup
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp liquid smoke
- 1 large carrot, grated
- 1 can chickpeas. drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup green bell pepper, chopped
- Optional veggies: chopped radish, cucumber, avocado, celery, red onion, pickles
- 1/4 cup prepared Cashew Ranch Dressing
- lettuce, cabbage, or fresh greens of choice
- 2-3 wraps of choice
- Preheat over to 400 degrees.
- Whisk together the tahini, maple syrup, smoked paprika, garlic powder, onion powder, salt, pepper, and liquid smoke in a small bowl.
- Add the grated carrot and allow to marinate for 10-15 minutes.
- Spread the carrots out on a baking sheet lined with parchment paper. Bake for 10-15 minutes until crispy, but watch closely that they don’t burn.
- Combine chickpeas, tomatoes, green pepper, optional veggies of your choice, and Cashew Ranch Dressing in a bowl and mix well.
- Spoon some of the chickpea mixture onto each wrap with some lettuce, cabbage, or greens.
- Sprinkle with carrot bacon bits and wrap by folding up one edge of the wrap, then folding in the two opposite sides.