Perfect vegan lunch or quick dinner – these Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.
I know it is only mid-July, but Fall will be here before we know it. I mean schools are back in session in just a couple weeks (remember the days when you didn’t go back to school until after Labor Day?!?). So to get us all ready for the back to school season I will be bringing you a new wrap recipe every week for the next few weeks. Think easy and delicious…let’s make lunch cool again, one vegan wrap at a time.
Today we’re kicking things off with one of my all time favorite sandwich/wrap fillings – smashed chickpea salad. Essentially all of the flavors of chicken salad without any of the gross chicken 🙂
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A lot of recipes for chickpea salad call for a ridiculous amount of vegan mayo. But in my opinion, I think you can achieve the same flavor and texture by using a small amount of vegan mayo and subbing the rest for avocado. Still totally creamy and delicious, but way more healthy fats going on.
A big thing to remember with this recipe is that it is adaptable to your taste. The measurements are just a guideline. I personally love a TON of pepper and a TON of hot sauce. I need my nose to tingle after eating this. So taste as you go and adjust to your liking.
This is the perfect make ahead lunch. Make a batch on Sunday and put your wraps together each morning. Quick, easy and delicious!
Want a similar recipe in sandwich form? Check out my Green Goddess Sandwich!
More of a visual person? Watch the video:
Smashed Chickpea Salad Wraps
Perfect vegan lunch or quick dinner - these Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.
Ingredients
- 15 oz can chickpeas drained, rinsed & skins removed
- 1 avocado
- 2 tbsp vegan mayo
- 2 tsp yellow mustard
- 1/4 red onion diced
- 1 small jalapeño diced
- pinch of garlic salt
- pepper to taste
- tabasco to taste
- spinach
- 2 large tortillas
Instructions
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Combine chickpeas and avocado in a bowl. Smash with a fork until desired consistency is reached - I personally like it to be mostly creamy with a few chickpea chunks.
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Add mayo, mustard, red onion, jalapeño, garlic salt, pepper and tabasco to the bowl and stir to combine. Taste and adjust seasonings as needed.
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To assemble, spread half of the chickpea mixture down the center of each tortilla. Top with spinach and wrap up like a burrito.
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Cut in half and serve.*
Recipe Notes
*If meal prepping, make chickpea mixture ahead of time and store in an airtight container in the fridge. Assemble the wraps the day you plan on eating them.
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Curious…why peeling the chickpeas? Personal preference?
It gives it a better texture. But yes, it is not necessary if you don’t mind the skins.
Just made this and it was SO delicious. The most difficult part was peeling the chick peas and that wasn’t even bad. This wrap is so flavorful yet simple. Thank you so much for sharing this. Will be my go to lunch when I go back to school!
Yes, peeling the chickpeas is kind of a pain, but it is SO worth it! So glad you liked it.