In a blender, combine the garbanzo bean flour, water, salt and garlic powder. Blend on high until smooth. Allow to sit while you heat the skillet.

Lightly grease a large non-stick skillet and warm over medium-high heat. Pour in 1/4th of the batter at a time and cook until the edges start to bubble, about 3 minutes. Carefully flip and cook the opposite side until firm. Continue this step until you have 4 crepes.

Top each crepe with hummus, avocado, carrots, and 50/50 mixed greens. Serve with ranch dressing and enjoy!