1 can chickpeas or garbanzo beans
1 red pepper
1 red onion
8 oz baby spinach leaves
2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX
1 TBSP honey
1/4 cup olive oil plus more for cooking
Rinse the chickpeas in a colander over running water and set aside. Wash and slice (julienne cuts) the onion and pepper into long thin strips.
Heat a tablespoon of oil in a large pan to medium. Add the onion and the peppers and cook 5 minutes, stirring occasionally. After 5 minutes, shut off the heat and set aside. Put the cooked onions and peppers and the rinsed chickpeas into a large bowl and set aside.
To make the dressing, squeeze the lime into a small bowl and discard the squeezed halves. Add the 2 tablespoons of COCONUT CURRY MIX, the honey, and the 1/4 cup olive oil and use a spoon to mix well. Try to scrape the bottom to get the honey into the mixture. Pour the dressing over the veggies and stir to mix everything well.
To serve, add a handful amount of spinach to a tortilla and top with the vegetables. Roll up the tortilla tightly.