Chickpea Salad Pinwheels
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These Chickpea Salad Pinwheels are perfect for parties, lunches or just a good old snack. A healthy vegan meal that is super easy to make.
It is officially back to school season BUT it is also the end of Summer. And what do those two things have in common? The need for easy finger foods that can be party snacks AND make ahead lunches.
These Chickpea Salad Pinwheels are the perfect answer to both.
We all know I love me some chickpea salad – from my Green Goddess Sandwiches to my Chickpea Salad Wraps, it is clear that I am in love with this stuff.
If you’ve never dabbled in chickpea salad, just imagine all of the flavors of traditional chicken salad, but swap the chicken for chickpeas.
TSV TIP: Don’t have chickpeas on hand? You can also use white beans. Has a similar texture and gives this recipe a great flavor.
What I love about the Chickpea Salad Pinwheels is that you can make the filling ahead of time and plop it into the fridge until you are ready to assemble.
You can also change up the flavors depending on your tastebuds and who you are serving. I personally love an extra splash of hot sauce. And when I say “splash” I mean “BRING ON THE HOT SAUCE”. But you can play around with this recipe until it has the perfect flavor/consistency you are looking for.
How to make Chickpea Salad Pinwheels
Want it more creamy? Add is some additional mayo. Like that tart zing? More mustard is your answer.
Once your filling is done, it is time to assemble. Spread an even layer across a large tortilla. Top half of the filling with spinach – you don’t want the spinach to go all the way across, because then your tortilla won’t stick to itself at the end.
Roll it nice and tight, then slice away. Place those pinwheels in the fridge until ready to eat. I wouldn’t make them more than 12 hours ahead of time since the tortillas can start to get soggy.
These Chickpea Salad Pinwheels are perfect for a party or a packed lunch.
Need more recipe inspo? Check these out:
Chickpea Salad Pinwheels
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed*
- 1 large avocado or 2 small avocados
- 1 jalapeño chopped
- 1/2 red onion chopped
- 1/4 cup mustard
- 1/4 cup vegan mayo
- pepper to taste
- garlic salt to taste
- hot sauce to taste
- 2 large tortillas or wraps
- 2 handfuls baby spinach
Instructions
- Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
- Add in the jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt and hot sauce. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.**
- To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach.***
- Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
- Serve right away or place in an air tight container in the fridge until ready to serve.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Is the recipe correct when it states “1/4 CUP of mustard”? Is that a typo?
Nope, it is correct – 1/4 cup (or 4 tbsp).
I am new to WFPBand Just made this…YUM! I used jarred sweet and hot peppers which were perfect rather than jalapeños. I am planning on using a wrap and then also trying with a Seedtastic bread and lettuce, tomato and cucumber. Thanks for a delicious recipe.
Yum! Those both sound like great ideas!
what is a kcal?
Hi Lydia – it just refers to the amount of calories. A kcal and a calorie are one in the same.
Made this as a sandwich filling and was thrilled. Absolutely delicious! and great to have in the fridge for a quick lunch or light dinner. Spot on in saying this is a chicken salad substitute.
Must say i am enjoying your blog and its recipes. Made a couple this past week and they are so rich in flavor. Thank you!
Thank you so much! So glad you are getting lots of inspo!
Delicious. I only used half jalapeño because I’ve never used it before and think next time it deserves the whole jalapeño! I also Couldn’t get the spread to be even in the pinwheel though and had too much spinach in each :/
Thanks for the recipe 🙂 would love the calories content on your website with nutritional breakdown. Love your food.
These are fantastic! I actually didn’t have avocado in the fridge, so I used leftover baba ganoush and it worked surprisingly well with the other flavors.
Ummmmm…yum! That sounds so amazing! I feel like I need to try that combo now.
These were yummy and super easy for a grab and go lunch. I enjoyed with a side of melon. Thanks!
Yay – so glad you liked these! I love taking chickpea salad for lunch. It is so easy to make ahead of time 🙂
I am going to make these pinwheels for my family. What side dishes compliment this meal?
I feel like a side of roasted veggies would be super yummy.