Fall is always very busy for me because it’s the beginning of a new school year. I rely on easy recipes like these healthy vegan chickpea wraps to help me eat well when I don’t have much time to cook.
For these wraps, I prefer to make a chunky paste out of my chickpeas because whole chickpeas will roll right out of a wrap and are more likely to make a messy eating experience.
I use my food processor, pulsing just a few times to keep the chickpeas in large chunks. You could also use a fork or potato masher to smash the chickpeas up into the chunky paste.
This recipe has all my favorite easy-to-use intensely flavoring ingredients. Raw onion, cilantro, and hot sauce to name a few all help to quickly and easily flavor these wraps with minimal effort.
Variations to the Healthy Vegan Chickpea Wraps recipe:
- If you do not like cilantro, trade it for another herb. Try parsley or dill.
- I used this whole wheat tortillas recipe to make my wraps. They roll best when fresh.
- Fillings: I used bell pepper and kale because they require minimal prep work, add good texture, and work well with the flavors in the wrap. Use anything you like and have on hand. Try cucumber, spinach, arugula, avocado, shredded carrots, radish slices, diced tomato or thinly sliced red cabbage.
- 15 oz can chickpeas, drained
- ½ cup cilantro
- 2 TBS each: vegan mayo and minced onion
- 1 TBS each: hot sauce and fresh lemon juice (from half a small lemon)
- ½ tsp garlic powder
- ¼ tsp each: salt and pepper
- 4 wraps, 8 inches diameter, or 2 large, 12 inches diameter, preferably whole wheat
- Lettuce or kale and bell pepper strips, for serving
- Combine chickpeas, cilantro, mayo, onion, hot sauce, lemon juice, garlic powder, salt, and pepper in a food processor and pulse about 6 times until it forms a chunky paste.
- Divide the chickpea mixture among tortillas. Top with greens of choice and bell pepper strips. Roll up and serve.
Recipe adapted from Running on Real Food.
