Looking for a super quick and easy vegan meal? These spicy chickpea wraps with avocado and spinach take just minutes to make but are just delicious! Try them for a healthy packed lunch or simple, plant-based dinner.

Easy Vegan Spicy Chickpea Wraps with Spinach and Avocado

This recipe is nothing fancy, it’s very easy to make with common ingredients but the taste certainly won’t let you down.

If you need a super quick and easy meal that makes great leftovers too, then this is for you! If you like this idea, you can also try my buffalo chickpeas, chickpea scramble or chickpea “tuna” salad.

I served these wraps with a side of oil-free baked fries which went along perfectly with the wrap.

How to Make Chickpea Salad

Chickpea salad is the vegan version of egg salad or tuna salad. It’s mashed up chickpeas mixed with ingredients like vegan mayo, lemon, celery, red onion, dijon and other egg salad favourites.

It can be eaten on its own for a quick snack or meal or piled into a wrap or sandwich made with your favourite bread.

For this version, I used just a few simple ingredients: sriracha, vegan mayo, lemon, sea salt, pepper and garlic powder. You can either give the chickpeas a quick pulse in a food processor to break them up or you can mash them in a bowl with a fork or potato masher.

Loving these easy wraps? Here are some more yummy recipes:


Spicy Chickpea Wraps with Spinach and Avocado

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Entree
  • Cuisine: American
  • Diet: Vegan

A very quick and easy dinner that’s packs a punch. The chickpea mixture tastes even better the next day so feel free to make that ahead of time and store in the fridge. It’s also great in salads or eaten just as is!



  • 2 15 oz cans of chickpeas, well-rinsed and drained (3.5 cups cooked chickpeas)
  • 23 tbsp Sriracha sauce (start with 2 tbsp, add more as needed or to taste)
  • 23 tbsp vegan mayo or tahini (start with 2 tbsp, add more as needed or to taste)
  • 12 tbsp fresh lemon juice (start with 1 tbsp, add more as needed or to taste)
  • 1 tsp garlic powder
  • 1/2 tsp each salt and pepper or more to taste
  • 1 cup lightly packed cilantro, chopped
  • large tortillas
  • spinach
  • 1/2 avocado per wrap


  1. Either place the chickpeas in a blender or food processor and pulse until the chickpeas are mostly broken down or mash them in a bowl with a fork or potato masher. It should be chunky but starting to hold together.
  2. Combine the chickpea mixture in a mixing bowl with everything except the spinach and avocado. Mix well. The mixture should resemble egg or tuna salad. Adjust the amount of sriracha, mayo and lemon to taste or desired consistency.
  3. To assemble the wraps, place a scoop of the chickpea mixture into each wrap then top with spinach and avocado. Season with salt and pepper, if desired.
  4. Roll them up and enjoy!


  • The chickpea mixture makes enough for 6 wraps but any extra can be stored in the fridge up to three days and added to salads or just eaten as is.
  • You can easily half this recipe to make 2-3 wraps.
  • Sriracha and mayo measurements don’t have to be exact. If you don’t want it spicy, feel free to use less sriracha or omit it and add extra mayo and lemon or try some dijon mustard.
  • Nutrition facts are for chickpea salad mixture only. Adjust for the wrap you use and if you add avocado.


  • Serving Size: 1/6th of chickpea salad
  • Calories: 130
  • Sodium: 394 mg
  • Fat: 5 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: chickpea wraps, chickpea salad wrap