Spicy Chickpea Wraps with Spinach and Avocado
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.
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.
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. I’d say this meal is a healthy version of going out for pub food, so skip the greasy burgers and deep-fried foods and choose simple but tasty wraps instead.
Kitchen Tools Needed for this Recipe
Food processor (optional) | Mixing Bowl
More Simple Vegan Meals
Loving these easy wraps? Try one of these easy vegan meals too:
Easy Vegetable Chickpea Curry // Vegan BBQ Tofu Bowls // Curried Lentil Soup // Vegan Sloppy Joes
PrintSpicy Chickpea Wraps with Spinach and Avocado
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Prep Time: 10 mins
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Total Time: 10 minutes
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Yield: 6 1x
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Category: Entree
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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!
Ingredients
- 2 15 oz cans of chickpeas, well-rinsed and drained (3.5 cups cooked chickpeas)
- 2–3 tbsp Sriracha sauce (start with 2 tbsp, add more as needed or to taste)
- 2–3 tbsp vegan mayo or tahini (start with 2 tbsp, add more as needed or to taste)
- 1–2 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
Instructions
- 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.
- 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.
- 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.
- Roll them up and enjoy!
Notes
- 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.
Nutrition
- 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
These are amazing! I added some chopped red onion then tomatoes to the wrap too and they are so good. VERY filling as well. Usually WFH I will get hungry around 4/4:30 after lunch but these keep you full all afternoon!
★★★★★
Thanks, Laura! So glad you enjoy them!
These are absolutely delicious. Literally eating it by the spoonful. Thanks for such an incredible and filling recipe!
★★★★★
Oh my goodness! These are delicious!!! Super filling too. My mom and I are new to plant-based eating and this recipe is a keeper! Thanks for sharing.
★★★★★
I love when I find a recipe that I have all of the ingredients for!! Today was a “what’s for lunch” day and I remembered having bookmarked this recipe! Great flavour, I kept the spice light and figured more could be added as desired. Looking forward to tomorrow’s leftovers as I noticed the recipe says even better the next day! I ate it all before I could take a pic and share it- tomorrow!!
Thanks for another great-tasting fast recipe.
★★★★★
Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.
★★★★★
This is easy to make, extremely tasty and heathy. The whole family, kids included loved it! We will add this into our regular recipes we make. We had no leftovers, so don’t know how it tastes the next day. We used 1 tbsp siracha per can of chickpeas and I added extra siracha to my wrap.
★★★★★
That’s awesome, Jim! I’m so glad you enjoyed them and thanks so much for the review!