Chickpea Wrap

1: Chop mushrooms and sauté until most water content expels, then add rinsed and drained chickpeas, salt, pepper, and salsa. Finish with a knob of butter and set aside.

2: For cauliflower rice, grate cauliflower on a hand grater then pan fry with light oil, season, and cook until slightly brown and dried out.

3: Add all vinaigrette ingredients to a blender and process until smooth.

4: Assemble wrap with lightly dressed cucumbers and broccoli sprouts and smashed avocado, then enjoy.