Description
A delightful blend of creamy chickpea filling and fresh vegetables wrapped in a soft tortilla, perfect for a quick lunch or light dinner.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large flour tortillas or gluten-free wraps
- 2 cups mixed salad greens (baby spinach, arugula, or romaine)
- 1 medium carrot, julienned or grated
- 1/2 cucumber, thinly sliced
Instructions
- Mash the drained chickpeas with a fork or potato masher until mostly broken up, but leave some texture for depth.
- Add vegan mayonnaise, Dijon mustard, chopped sun-dried tomatoes, diced celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, and salt and black pepper to taste. Mix thoroughly until well combined and creamy.
- Lay out each tortilla and layer with a handful of mixed salad greens, julienned carrot, and thinly sliced cucumber across the center of each wrap.
- Spoon approximately 1/2 to 3/4 cup of the prepared chickpea salad mixture onto the vegetable layer of each wrap.
- Roll each tortilla tightly, tucking in the sides as you progress. Slice diagonally in half if desired and serve immediately.
Notes
Try adding different crunchy vegetables or herbs to personalize the flavor of these wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 365
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg