Chimichurri Chickpea Salad Wraps
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These Chimichurri Chickpea Salad Wraps are the perfect party snack or lunch! They are light, delicious & dairy-free!
I love anything chickpea salad – it is the perfect easy lunch, dinner or snack. So, today we are making Chimichurri Chickpea Salad Wraps! It is a fun play on my classic chickpea salad recipe. We are mixing in some fresh chimichurri which blasts the chickpea salad with fresh herbs and tanginess. Wrapped in small tortillas to make the perfect vegan snack wrap!
Here’s what you need
Ingredients
- chickpeas
- avocado
- vegan mayo
- chimichurri sauce
- celery
- sun-dried tomatoes
- red onion
- spinach
- salt & pepper
- yellow mustard
- small wraps
Equipment
- Not much – just grab a bowl and a fork!
Steps
Step 1: Mix it Up
The first thing we want to do is mash the chickpeas. Grab a couple of cans of chickpeas, drain them, rinse them and then add them to a large bowl.
Use a fork to mash the chickpeas – this doesn’t need to be perfect, but you want at least 3/4 of the chickpeas to be mashed.
Add the avocado, mayo & chimichurri to the bowl and mix, mashing the avocado. Add the celery, sun-dried tomatoes, red onion & spinach and mix to combine. Taste and add salt, pepper and mustard. Cover and place in the fridge for 30-60 minutes.
Step 2: Wrap it Up
Once the chickpea mixture is combined and chilled it is time to make the wraps.
I used taco-sized flour tortillas, but you could really use any type of wrap! Just add about 1/3 cup of chickpeas to one wrap. Tuck in the sides and roll up like a burrito. Cut in half and repeat with the remaining ingredients.
These are best served right away while the avocado is still fresh and the chickpea salad is still chilled. But they will still taste great even at room temperature.
These are great for a party or a quick lunch!
Tips & Tricks
There is already vinegar in the chimichurri, so the mustard is optional if you want some extra tang. I used about 1/2 tablespoon of mustard.
I used 6″ flour tortillas to make the wraps. You could also use lavash, or large flour tortillas and cut these into pinwheels.
These are best served the same day. If you can wait to assemble until right before serving, this is best.
Need more recipe inspo? Check these out:
Chimichurri Chickpea Salad Wraps
Ingredients
- 2 15-ounce cans chickpeas drained & rinsed
- 1 small avocado or 1/2 large
- 1/2 cup vegan mayo
- 1/4 cup chimichurri sauce homemade or store-bought
- 1/2 cup celery chopped
- 1/4 cup sun-dried tomatoes roughly chopped
- 1/2 red onion finely diced
- 2 handfuls spinach roughly chopped
- salt & pepper to taste
- yellow mustard optional, see notes
- 8 small wraps see notes
Instructions
- Add the chickpeas to a large mixing bowl. Use a fork to mash the chickpeas – this doesn't need to be perfect, but you want at least 3/4 of the chickpeas to be mashed.
- Add the avocado, mayo & chimichurri to the bowl and mix, mashing the avocado. Add the celery, sun-dried tomatoes, red onion & spinach and mix to combine. Taste and add salt, pepper and mustard. Cover and place in the fridge for 30-60 minutes.
- To assemble, add about 1/3 cup of chickpeas to a wrap. Tuck in the sides and roll up like a burrito. Cut in half and repeat with the remaining ingredients.
- Place on a platter and serve.
Video
Notes
- There is already vinegar in the chimichurri, so the mustard is optional if you want some extra tang. I used about 1/2 tablespoon of mustard.
- I used 6″ flour tortillas to make the wraps. You could also use lavash, or large flour tortillas and cut these into pinwheels.
- These are best served the same day. If you can wait to assemble until right before serving, this is best.
Super flavorful and easy! Going to be my new go-to wrap
Do you think this salad could work as meal prep? I was thinking of just making the salad in advance and then adding to wraps the day I want to eat it. I would assume that I also should only add the avocado when the salad is added to wraps but I imagine the rest would keep fine in the fridge for a few days?
That’s exactly what I would do! Everything, but the avocado, will be fine until the day of.