Vegan Creamy Chickpea Wraps (Printable)

Creamy chickpea salad with sun-dried tomatoes and fresh veggies wrapped in soft tortillas.

# What you need:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ Wrap Assembly

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens such as baby spinach, arugula, or romaine
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# Directions:

01 - In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly broken up while maintaining some texture for consistency.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined and creamy. Adjust seasoning to taste.
03 - Lay out the tortillas on a work surface and layer each with a handful of mixed salad greens, julienned carrot, and cucumber slices.
04 - Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto the center of each prepared tortilla.
05 - Roll up each tortilla tightly, tucking in the sides as you work. Slice diagonally in half if desired and serve immediately.

# Expert tips:

01 -
  • It's genuinely packed with protein but tastes nothing like you're eating "healthy" food.
  • The whole thing comes together in 20 minutes, no cooking required, which means summer meal prep that doesn't heat up your kitchen.
  • It feels fancy enough to pack for work but casual enough to throw together on a random Wednesday night.
02 -
  • Don't skip rinsing the chickpeas or you'll end up with a slimy, gummy salad instead of something creamy and pleasant.
  • Make the salad at least 30 minutes before assembly if you can, because letting the flavors meld makes a noticeable difference in depth.
03 -
  • If you find your vegan mayo is too thick to mix easily, warm it slightly or add lemon juice a teaspoon at a time until it reaches the right consistency.
  • Slice the wrap in half diagonally before serving—it looks more intentional and the angle somehow makes it easier to eat without everything spilling everywhere.
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